Due to the milder nature of my orange curry paste, I decided that a curry with lively fruits would be more appropriate than a meat- or vegetable-heavy one. This result is a creamy concoction of delicate flavours and textures. Note that red mangoes or even other yellow ones, like alfonso, should not be used due to the much higher fibre content, which might ruin the texture of this dish. If you are unable to obtain ataulfos, lychees or longans would make an adequate substitute.
- 4 tbsp orange curry paste [link]
- 1 1/2 cups coconut cream
- 1 1/2 cups coconut milk
- 2 tbsp fish sauce
- 1 1/2 tbsp palm sugar
- 3/4 lb boneless skinless chicken breast, cut into 1/2" cubes
- 2 ripe white peaches, peeled, depitted, and cut into 1/2" cubes
- 1 ripe ataulfo mango, peeled and cut into 1/4" cubes
- 12 Thai basil leaves
In a wok over high heat, mix the coconut cream, and if canned, 1 tbsp oil to assist in the separation process. Once hot, fry the curry paste in the cream. Cook for six to ten minutes, stirring often, until rich and flavourful. Dilute with coconut milk if the mixture looks to be at risk of burning. Add the fish sauce and sugar, and stir for one minute or until sugar is entirely dissolved.
Mix in the chicken and allow to cook for three minutes, stirring frequently. Add the remaining coconut milk and return to a boil. Cook for another two to three minutes until everything is thick and integrated. Gently mix in the fruit and cook for another minute to heat through. Stir in the basil, cook for 30 more seconds, and remove from heat.
Garnish with chillies, shredded lime leaves, or sprigs of fresh Thai basil. Serve immediately with jasmine rice.