Thai Curried Chicken With Coconut and Mango 4.000
Apr 11, 2007

Inspired by the wealth of Asian food in the Washington area, chef Bonnie Moore set out to re-create a healthful dish that is easy to make at home. Serve this mild curry with a half-cup of jasmine rice.

Servings: 4
  • 1 to 2 teaspoons yellow curry paste, or other mild curry paste
  • 3/4 cup light coconut milk
  • 3/4 cup fat-free half-and-half
  • 1 firm mango, peeled, pitted and coarsely chopped (about 1 1/4 cups)
  • 1 tablespoon olive oil
  • 1 small onion, coarsely or finely chopped
  • 1 teaspoon finely minced garlic
  • 2 cups low-sodium chicken broth
  • 1 medium eggplant, preferably Japanese, peeled or unpeeled and cut into 1-inch cubes
  • 4 boneless, skinless, grilled chicken breast halves, sliced (4 to 6 ounces each, before grilling)
  • Salt
  • Freshly ground black pepper


Combine the curry paste to taste, coconut milk, half-and-half and mango in a small skillet over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium-low and cook for a few minutes to blend the flavors. Keep warm.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until it becomes translucent. Add the garlic and cook for 1 minute, adding chicken broth by the tablespoonful, if needed, to keep the mixture from sticking and burning. Add the eggplant and the remaining chicken broth. Cook about 10 minutes, until the eggplant becomes tender. Add the sliced grilled chicken and stir gently to heat through. Add the curry mixture; season with salt and pepper to taste. Serve hot.

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Recipe Source

Adapted from "Diabetes Fit Food" by Ellen Haas (American Diabetes Association, 2007).

Tested by Bonnie S. Benwick.

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