Thai Mango Chicken Curry

Thai Mango Chicken Curry

This aromatic Thai mango chicken curry combines tender chicken thighs with creamy coconut milk and sweet mango puree for the perfect balance of spicy, sweet, and savory flavors. Ready in just 30 minutes, this restaurant-quality dish brings authentic Thai taste to your dinner table with minimal effort and maximum flavor impact.

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Course: Main Course

Cuisine: Thai

Keyword: Chicken, Curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Wok

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

Start with 3 tablespoons of curry paste and add more to taste - brands vary considerably in heat level

Fresh mango puree works best, but canned mango puree or even mango juice can be substituted

Chicken thighs stay more tender than breasts, but breast meat can be used with reduced cooking time

Full-fat coconut milk is essential for proper texture and flavor - light coconut milk will result in a watery curry

Kaffir lime leaves can be found in Asian markets or online; regular lime zest can substitute in a pinch

This curry tastes even better the next day as flavors meld together

Serve over jasmine rice or with naan bread to soak up the delicious sauce

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