Description
A flavorful Mango Chicken Curry featuring a creamy coconut milk base infused with red curry paste, fresh ginger, and ripe mangoes. Tender chicken thighs simmered in a fragrant spice blend create a perfect sweet and savory balance, served best over fluffy basmati rice.
Ingredients
Base 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
Spices & Curry
- 3 tablespoons red curry paste (mild or spicy, see notes)
- 2 teaspoons ground coriander
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- Salt to taste (about 1 teaspoon recommended)
Main Components
- 2 cups ripe mango (preferably Ataulfo or yellow mango), diced
- 1 (13.5-ounce) can full-fat coconut milk (shelf-stable)
- 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Optional Additions
- 1/3 cup fresh cilantro, finely chopped
- Zest and juice of 1 lime
- 1 tablespoon fish sauce
- 2–3 kaffir lime leaves
- Fine sea salt, to taste
For Serving
- Cooked basmati rice
Instructions
- Sauté Vegetables: Heat the coconut oil in a large pot over medium heat until melted and hot. Add chopped onions and red bell pepper. Sauté occasionally for about 7–9 minutes until softened.
- Add Aromatics: Stir in garlic and ginger and cook for an additional minute to release their flavors.
- Incorporate Spices and Curry Paste: Add red curry paste, ground coriander, yellow curry powder, ground cumin, and salt. Stir constantly for 1–3 minutes until fragrant. If mixture sticks, reduce heat slightly and add a touch more oil.
- Add Mango and Coconut Milk: Stir in 1 cup of diced mango for 1 minute, then vigorously shake the coconut milk can and pour it into the pot. Increase heat to high and bring to a boil, then reduce heat to low simmer. Cook for 10–15 minutes.
- Prepare Chicken: While the sauce simmers, cut chicken into 1-inch cubes.
- Blend the Sauce Smooth: Carefully transfer the simmered sauce to a blender and blend until completely smooth. Return blended sauce to the pot and heat over medium-low until it returns to a low simmer.
- Cook the Chicken: Add the chicken pieces to the simmering sauce, stirring to combine. Cover the pot with a lid and cook for 8–15 minutes—chicken breasts usually take about 8 minutes while thighs take closer to 15. Ensure the chicken is cooked through (white inside or use a meat thermometer).
- Finish the Curry: Lower heat to the lowest setting and stir in the remaining 1 cup of diced mango. Add optional ingredients such as chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves. Adjust seasoning to taste with salt, sugar, or fish sauce for balanced sweet and savory flavor.
- Serve: Spoon the mango chicken curry over cooked basmati rice and garnish with additional cilantro if desired. Enjoy!
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days or freeze for up to 3 months. Thaw in the fridge before reheating.
Notes
- Curry pastes vary in spiciness; choose mild or strong depending on preference or for kids use mild Thai Kitchen brand.
- Use ripe honey mangos like Ataulfo for sweetness and creaminess. Frozen mango is fine but chop into smaller pieces.
- Choose full-fat, shelf-stable coconut milk for best flavor and consistency. Avoid lite coconut milk or cream of coconut.
- Optional flavor enhancers include fresh lime juice and zest, cilantro, fish sauce, kaffir lime leaves, and sea salt.
- For best rice, rinse basmati rice and soak before boiling for 5-6 minutes until tender, then drain and fluff.
- When blending hot curry sauce, secure the blender lid tightly and blend on a low setting to avoid splattering. Use a towel if blender lacks hot setting.
- Nutrition information does not include rice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
