Creamy Mango Thai Curry Chicken Recipe
I’m about to share something that’ll make your weeknight dinner routine infinitely better—and honestly, probably ruin you for takeout forever. This creamy mango Thai curry chicken hits that perfect sweet spot where exotic meets doable, delivering restaurant-quality flavors without the fuss or the twenty-dollar price tag. Think silky coconut milk, aromatic spices, and tender chicken all mingling with sweet mango in one gloriously saucy mess that’ll have you wondering why you ever settled for boring chicken dishes.
Why You’ll Love this Creamy Mango Thai Curry Chicken
While most weeknight dinners leave you choosing between quick or delicious, this mango Thai curry chicken refuses to make you pick a side.
I’m talking tender chicken swimming in coconut milk that’s been kissed by sweet mango and Thai red curry paste. The kind of dinner that makes you look like you’ve got your life together, even when you’re wearing yesterday’s sweatpants.
The beauty lies in its simplicity. One pan, thirty minutes, and ingredients you can actually pronounce. No fancy techniques required—just dump, stir, and simmer your way to restaurant-quality curry that’ll have your taste buds doing a happy dance.
What Ingredients are in Creamy Mango Thai Curry Chicken?
Let me walk you through everything you’ll need for this silky, dreamy mango curry that’s about to become your new weeknight hero. Most of these ingredients are probably hanging out in your pantry already, and the ones that aren’t are worth a quick grocery store trip, trust me.
This recipe keeps things beautifully simple with a short list of powerhouse ingredients. No need to hunt down exotic spices or break the bank at specialty stores—just grab these essentials and you’re golden.
Ingredients:
- 1 tablespoon oil (vegetable, canola, or coconut work perfectly)
- 3 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 small onion, sliced
- 1.2 pounds chicken thigh fillets, cut into bite-size pieces
- 3-5 tablespoons Thai red curry paste
- 1 can (400ml) full-fat coconut milk
- 3/4 cup chicken broth
- 1 cup mango puree (fresh mango preferred)
- 1 tablespoon fish sauce
- 2 kaffir lime leaves
- Optional: red bell pepper, lime juice, and cilantro for garnish
A Few Ingredient Notes to Set You Up for Success
The chicken thighs are non-negotiable here. Sure, you could use chicken breast, but thighs stay tender and juicy even if you accidentally let them simmer a minute too long. They’re basically the forgiving friend of the poultry world.
When it comes to Thai red curry paste, quality matters. Look for brands like Mae Ploy or Thai Kitchen in the Asian aisle. The stuff might seem pricey, but a little goes a long way, and it keeps forever in your fridge.
For the mango, fresh is fantastic if you can swing it, but frozen mango chunks work beautifully too. Just thaw them and blend until smooth. Canned mango puree works in a pinch, though you might want to taste and adjust the sweetness level. And that full-fat coconut milk is vital—don’t even think about the light stuff unless you want sad, watery curry.
How to Make this Creamy Mango Thai Curry Chicken
Making this curry is honestly one of those cooking experiences where you feel like a total kitchen wizard, even though it’s surprisingly straightforward. The whole thing comes together in about 30 minutes, which means you can have restaurant-quality Thai curry on your table faster than delivery would arrive.
Start by heating up that 1 tablespoon of oil in a large pan or wok over medium heat. Once it’s shimmering—not smoking, just nice and warm—toss in your 3 minced garlic cloves, 1/2 teaspoon of minced ginger, and that sliced small onion. Let them sizzle away for about 2-3 minutes until everything smells absolutely incredible and the onion starts getting soft and translucent.
Now here’s where things get exciting. Add your 1.2 pounds of bite-sized chicken thigh pieces to the pan. Don’t crowd them if your pan’s on the smaller side—work in batches if you need to. You want them to get a nice golden-brown color on most sides, which takes about 5-6 minutes of stirring and flipping. They don’t need to be completely cooked through at this point since they’ll finish cooking in the sauce.
Time for the magic moment: stir in 3-5 tablespoons of that Thai red curry paste. Start with 3 tablespoons if you’re not sure about heat levels—you can always add more later, but you can’t take it back once it’s in there. Cook this mixture for about a minute, stirring constantly so the paste doesn’t stick to the bottom. Your kitchen should smell like a Thai restaurant right about now.
Pour in the entire 400ml can of full-fat coconut milk and 3/4 cup of chicken broth, then drop in those 2 kaffir lime leaves. Give everything a good stir and bring it to a gentle simmer. This isn’t a rolling boil situation—just a nice, lazy bubble here and there. Let it simmer for 10-15 minutes, stirring occasionally, until the chicken is completely cooked through and tender.
Here comes the star of the show: stir in that 1 cup of mango puree along with 1 tablespoon of fish sauce. The mango will turn your curry this gorgeous golden color and add this perfect balance of sweetness to all that savory, spicy goodness. Let everything cook together for another 5 minutes, just long enough for the flavors to get acquainted and the sauce to thicken slightly.
Take a taste and adjust the seasoning if needed. Want more heat? Add another tablespoon of curry paste. Need more sweetness? A touch more mango puree or even a pinch of brown sugar works wonders. If it seems too thick, splash in a bit more chicken broth. Too thin? Let it simmer a few more minutes uncovered.
Remove those kaffir lime leaves before serving—they’re not meant to be eaten, just to infuse their citrusy magic into the curry. Serve this beauty over jasmine rice and garnish with fresh cilantro, a squeeze of lime juice, or some sliced red bell pepper for extra color and crunch.
Creamy Mango Thai Curry Chicken Substitutions and Variations
One of the best things about this mango curry recipe is how flexible it really is—you can swap ingredients based on what’s hiding in your fridge or your family’s taste preferences without completely derailing the whole dish.
I love using chicken breast instead of thighs when I’m feeling health-conscious. You can also throw in shrimp, beef, or even tofu for vegetarian friends.
No fresh mango? Canned mango puree works perfectly fine—honestly, sometimes it’s even smoother.
Green curry paste instead of red creates a completely different flavor profile that’s equally delicious.
Bell peppers, snap peas, or baby corn add nice crunch and color.
What to Serve with Creamy Mango Thai Curry Chicken
Three things make any Thai curry meal absolutely perfect: the right base, complementary flavors, and textures that balance out all that creamy richness.
I always reach for jasmine rice first – it’s like a fluffy cloud that soaks up every drop of that gorgeous sauce. Basmati works too, but jasmine has this subtle floral thing going on.
Want something different? Try coconut rice or even cauliflower rice if you’re watching carbs.
For sides, I love adding some crunch with cucumber salad or quick-pickled vegetables. The acidity cuts through all that coconut milk beautifully.
Fresh herbs like Thai basil or mint work magic too.
Final Thoughts
There you have it – everything you need to master this incredible mango Thai curry chicken that’ll have your kitchen smelling like a Bangkok street market.
I can practically guarantee this’ll become your new weeknight obsession, especially when you realize how forgiving the recipe really is.
Don’t stress if your curry paste measurements aren’t perfect or your mango’s a bit overripe – honestly, those “mistakes” often create the most delicious variations.
The beauty of this dish lies in its flexibility and how it transforms simple ingredients into something that tastes like you’ve been cooking Thai food for years.
Thai Mango Chicken Curry
Equipment
Ingredients
- 1 tbsp oil vegetable, canola, or coconut
- 3 garlic cloves minced
- 1/2 tsp minced ginger
- 1 small onion sliced
- 1.2 lb 600g chicken thigh fillets, cut into bite-size pieces
- 3-5 tbsp Thai red curry paste
- 1 can 400ml full-fat coconut milk
- 3/4 cup chicken broth
- 1 cup mango puree fresh mango preferred
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- Red bell pepper sliced (optional)
- Fresh lime juice optional
- Fresh cilantro for garnish optional
Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Add minced garlic, ginger, and sliced onion. Sauté for 2-3 minutes until fragrant and onion begins to soften.
- Add chicken pieces to the pan and cook for 5-6 minutes until browned on all sides.
- Stir in Thai red curry paste and cook for 1-2 minutes until aromatic.
- Pour in coconut milk and chicken broth, then add kaffir lime leaves.
- Bring to a gentle simmer and cook for 10-15 minutes until chicken is cooked through and tender.
- Stir in mango puree and fish sauce, cooking for an additional 5 minutes.
- Taste and adjust seasoning as needed.
- Remove kaffir lime leaves before serving.
- Garnish with fresh cilantro and serve with lime juice on the side if desired.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
I’d recommend making this curry ahead since flavors develop beautifully overnight. Store it refrigerated for up to three days, then gently reheat on low heat, stirring occasionally to prevent separation.
How Long Does Leftover Mango Curry Chicken Keep in the Refrigerator?
I’d store leftover mango curry chicken in the refrigerator for up to three days. I’ll keep it in an airtight container and reheat it thoroughly before serving to guarantee food safety.
Can I Freeze This Mango Curry Chicken for Later Use?
Yes, I can freeze mango curry chicken for up to three months. I’ll let it cool completely before transferring to freezer-safe containers. I’ll thaw overnight in the refrigerator before reheating gently.
What’s the Best Way to Store Fresh Mango Puree?
I’d store fresh mango puree in an airtight container in your refrigerator for up to three days, or freeze it in ice cube trays for convenient portions that’ll last three months.
How Do I Reduce the Spice Level if It’s Too Hot?
I’d reduce the curry paste amount by half next time. For immediate relief, I’ll stir in extra coconut milk, mango puree, or a touch of sugar to balance the heat.