Name: Mango Chicken Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 large yellow onion, chopped (1-1/2 cups); 1 red bell pepper, chopped; 2 tablespoons minced fresh ginger, coarsely chopped; 2 tablespoons garlic, coarsely chopped; 3 tablespoons red curry paste; 2 teaspoons ground coriander; 2 teaspoons yellow curry powder; 1/2 teaspoon ground cumin; 2 cups ripe mango, divided; 1 (13.5-ounce) can full-fat coconut milk; 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; Chopped cilantro (about 1/3 cup, finely chopped); Zest and juice of 1 lime; Fish sauce, to taste; Kaffir lime leaves, if available; Cooked rice

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Introduction

This Mango Chicken Curry combines tender chicken with the sweet, tropical flavor of ripe mango and the rich spices of red curry paste. It’s a vibrant, comforting dish perfect for any night when you want to impress with minimal effort. Let’s dive into this flavorful and creamy curry that’s sure to become a favorite.

A close-up of a shiny silver pan filled with thick orange curry. The curry has large bright yellow cubed pieces of mango or squash, small chunks of light brown meat or tofu, and slices of dark green zucchini mixed in. Scattered on top are fresh dark green cilantro leaves and basil leaves. A wooden spoon with a long handle rests inside the pan, partially covered by the curry. The pan is placed on a white marbled surface with some small green herb leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil
1 large yellow onion, chopped (about 1-1/2 cups)
1 red bell pepper, chopped
2 tablespoons minced fresh ginger (coarsely chopped)
2 tablespoons garlic (coarsely chopped)
3 tablespoons red curry paste
2 teaspoons ground coriander
2 teaspoons yellow curry powder
1/2 teaspoon ground cumin
2 cups ripe mango, divided
1 (13.5-ounce) can full-fat coconut milk
1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Optional additions: chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
Cooked rice, for serving

Instructions

Step 1: Heat coconut oil in a large pot over medium heat. Add the chopped onion and red bell pepper. Sauté occasionally until softened, about 7 to 9 minutes. Stir in garlic and ginger and cook for another minute.
Step 2: Add the red curry paste, ground coriander, curry powder, ground cumin, and salt to taste (about 1 teaspoon). Cook, stirring constantly, until very fragrant, 1 to 3 minutes. Reduce heat slightly and add a little more oil if the mixture starts sticking.
Step 3: Stir in 1 cup of the mango and cook, stirring constantly, for 1 minute. Shake the can of coconut milk well and pour it in. Increase heat to high and bring to a boil, then reduce heat to a low simmer and cook for 10 to 15 minutes.
Step 4: While the sauce simmers, cut the chicken into 1-inch pieces. Carefully transfer the sauce to a blender and blend until completely smooth. Return the sauce to the pot.
Step 5: Heat the sauce over medium-low until it returns to a simmer. Add the chicken pieces and stir to combine. Cover with a lid and cook for 8 to 15 minutes: chicken breasts will cook closer to 8 minutes, thighs take around 15, or until cooked through. Check doneness by cutting into the largest piece—it should be white inside.
Step 6: Once the chicken is cooked, reduce heat to the lowest setting. Stir in the remaining 1 cup of mango. If using, add chopped cilantro, lime zest and juice, fish sauce, and/or kaffir lime leaves. Taste and adjust seasonings, adding salt or a touch of sugar or fish sauce to balance sweetness and savoriness.
Step 7: Serve the curry hot over cooked rice. Garnish with extra cilantro if desired. Enjoy your rich, flavorful mango chicken curry!

Tips & Variations

Use chicken thighs for more tender and flavorful meat; breasts will work if you prefer leaner cuts.
If fresh mango isn’t available, use frozen mango chunks—just thaw before using.
For extra heat, add a sliced chili or a pinch of cayenne pepper along with the spices.
Serve with jasmine or basmati rice for an authentic pairing.
Adjust the sweetness by adding more or less mango or balancing with lime juice and fish sauce to suit your taste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to avoid separating the coconut milk. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with white rice at the bottom, topped with a creamy orange curry that has small chunks of chicken and pieces of red bell pepper. On top of the curry, there are bright yellow mango cubes scattered around, along with green cilantro leaves sprinkled over the dish. A silver spoon is placed inside the bowl on the left side. The bowl is set on a white marbled surface with a few green cilantro leaves around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins besides chicken?

Yes, you can substitute chicken with shrimp, tofu, or vegetables like cauliflower or sweet potatoes. Adjust cooking times accordingly to ensure proteins are cooked through.

Is red curry paste spicy?

Red curry paste has a moderate heat level with a blend of spices and chili peppers. You can adjust the spiciness by using less paste or adding milder curry powders if you prefer a milder dish.