Ingredients
Main 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
- 1 (13.5-ounce) can full-fat coconut milk
- 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 cups ripe mango, divided
Optional Additions
- 1/3 cup chopped cilantro
- Zest and juice of 1 lime
- Fish sauce, to taste
- Kaffir lime leaves, if available
- Cooked rice, for serving
- Salt, to taste (about 1 tsp recommended)
- Sugar, to adjust sweetness if desired
Instructions
- Cook Aromatics: Heat 2 tablespoons of coconut oil in a large pot over medium heat until melted and hot. Add chopped yellow onion and red bell pepper, sautéing occasionally until softened, about 7 to 9 minutes. Then add garlic and ginger and cook for another minute until fragrant. Stir in red curry paste, coriander, curry powder, cumin, and salt (around 1 teaspoon), cooking while stirring constantly for 1 to 3 minutes until very aromatic. Reduce heat slightly and add a bit more oil if the mixture begins to stick.
- Blend Sauce Base: Add 1 cup of diced mango to the pot and stir constantly for 1 minute. Shake the can of coconut milk well and pour it in. Increase the heat to high and bring the mixture to a boil. Then reduce heat to low and simmer for 10 to 15 minutes. Meanwhile, cut the chicken into 1-inch pieces. Once simmered, carefully transfer the sauce to a blender and blend until completely smooth. Return the blended sauce to the pot.
- Cook Chicken in Sauce: Warm the blended sauce over medium-low heat to a low simmer. Add the chicken pieces and stir to combine. Cover the pot and cook for 8 to 15 minutes, depending on the type of chicken used: breasts typically cook in about 8 minutes, thighs closer to 15 minutes. Check doneness by cutting into the largest piece or using a meat thermometer; the chicken should be fully white and cooked through.
- Finish Curry: Once the chicken is cooked, reduce the heat to the lowest setting and stir in the remaining 1 cup of mango. Add optional flavor enhancers like chopped cilantro (about 1/3 cup), lime zest and juice, fish sauce, or kaffir lime leaves if using. Taste and adjust seasonings as needed, adding salt for seasoning, sugar if it needs more sweetness, or fish sauce for umami balance. Serve the curry hot over cooked rice and garnish with additional cilantro if desired.
Notes
- Red curry paste can vary in heat—adjust quantity according to your spice preference.
- Use ripe mangoes that are sweet and fragrant for best flavor.
- Full-fat coconut milk provides richness and creaminess to the curry.
- Chicken thighs offer more flavor and tenderness, but breasts can be used for a leaner option.
- Blending the sauce creates a smooth, velvety texture that is traditional in some Thai curries.
- If you don’t have a blender, you can mash the sauce with a fork or potato masher for a chunkier texture.
- Adjust seasoning carefully, balancing sweet, salty, sour, and spicy elements for a harmonious curry.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
