Thai Mango Chicken Curry Recipe

I am so excited to share this Thai Mango Chicken Curry Recipe with you because it perfectly balances the rich, spicy flavors of traditional Thai curry with the bright, tropical sweetness of fresh mango. Every time I make this dish, I am amazed at how just a few simple ingredients come together in such a vibrant, comforting meal. The creaminess from the coconut milk combined with the fruity tang of mango and the warmth of red curry paste creates a dance of flavors that never fails to impress my family and guests.

Why You’ll Love This Thai Mango Chicken Curry Recipe

What really makes this Thai Mango Chicken Curry Recipe stand out for me is the beautiful harmony of flavors and textures. The juicy chicken pieces soak in the luscious, creamy coconut sauce enriched with fresh mango puree, which adds a subtle sweetness that balances the spiciness from the red curry paste and fresh chili. It’s a flavor explosion that comforts your soul yet excites your taste buds. I also love how the kaffir lime leaves add that unmistakable citrus fragrance, lifting the entire dish to another level of authenticity.

Another thing I adore about this recipe is how approachable it is, even if you’re new to cooking Thai food. From prepping the ingredients to simmering the curry sauce, you can have this on your dinner table within 35 minutes. It’s perfect for weeknight dinners but special enough to serve at gatherings when you want to impress without spending hours in the kitchen. I always look forward to making it because it’s a guaranteed crowd-pleaser that surprises with its rich yet fresh flavor profile.

Ingredients You’ll Need

The magic of this Thai Mango Chicken Curry Recipe lies in its simple, fresh ingredients, each thoughtfully chosen to build flavor, texture, and beautiful color. Here’s what you’ll need to bring this vibrant dish to life:

• 1 tbsp oil (vegetable, canola, grape seed): A neutral oil perfect for sautéing and enhancing the flavors without overpowering them.
• 3 garlic cloves, minced: Adds pungency and depth, the essential base flavor for any curry.
• 1/2 tsp ginger, minced (optional): Gives a subtle, warming zestiness that complements the other spices.
• 1/2 – 1 tsp red chili, minced (optional): Offers heat; I love using 1 tsp for a nice kick but adjust to your spice preference.
• 1 small onion, sliced: Gives texture and sweetness as it softens during cooking.
• 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite-size pieces: Thighs stay juicy and tender but breasts work if you prefer leaner meat.
• 4 – 5 tbsp Thai red curry paste: The soul of the curry; quality paste makes all the difference here.
• 1 can (400ml/13oz) coconut milk (full fat preferred): Adds luxurious creaminess and balances spices perfectly.
• 3/4 cup chicken broth: Deepens savory seasoning and adjusts curry consistency.
• 1 cup mango puree, preferably fresh (from 1 large mango): Brings natural sweetness and vibrant color to the sauce.
• 1 tbsp fish sauce: Provides umami saltiness to enhance all the other flavors.
• 2 kaffir lime leaves: Infuses refreshing citrus fragrance essential to authentic Thai curry.

Directions

Step 1: Heat your chosen oil in a large skillet over medium-high heat until shimmering but not smoking. This sets the stage for flavor development.

Step 2: Add the minced garlic, ginger, red chili if using, and sliced onion. Sauté everything together, stirring often, until the onions soften and become fragrant—about 3 to 5 minutes.

Step 3: Add the chicken pieces and cook until they turn white all over but are still pink inside. This usually takes about 4 to 5 minutes; it prevents overcooking later and keeps the chicken juicy.

Step 4: Stir in the Thai red curry paste. Saute the paste with the chicken and aromatics for about 2 minutes, allowing the fragrant spices to bloom and coat the meat beautifully.

Step 5: Pour in the coconut milk and chicken broth while stirring continuously to dissolve the curry paste into a smooth sauce. Bring this mixture to a gentle simmer.

Step 6: Add the mango puree, fish sauce, and kaffir lime leaves to the pan. Reduce the heat to medium-low, letting the curry simmer for 12 to 15 minutes, stirring occasionally until the sauce thickens and the chicken is fully cooked.

Step 7: Taste your curry and adjust the seasoning with additional fish sauce if needed. Remove the kaffir lime leaves before serving.

Step 8: Serve the Thai Mango Chicken Curry piping hot over steamed jasmine rice. Garnish with fresh coriander, lime wedges, and sliced red chili for an extra pop of color and flavor.

Servings and Timing

This Thai Mango Chicken Curry Recipe serves 3 to 4 people comfortably, making it ideal for small families or intimate dinner parties. The prep time is about 15 minutes, mostly spent chopping and getting ingredients ready. Cooking takes roughly 20 minutes from start to finish, so you’re looking at a total time commitment of approximately 35 minutes. There is no resting or cooling time required, so you can enjoy your meal as soon as the curry finishes simmering and thickening.

How to Serve This Thai Mango Chicken Curry Recipe

When I serve this recipe, I always make sure to have fragrant steamed jasmine rice alongside it. The fluffy rice soaks up the luscious curry sauce perfectly, creating a satisfying bite every time. For a fresh contrast, I add bright garnishes like roughly chopped coriander leaves and thin slices of fresh red chili. A wedge of lime on the side gives an optional squeeze of citrus that lifts the entire dish — my favorite little finishing touch.

This dish is wonderfully versatile when it comes to presentation. For a casual family dinner, a simple bowl with a generous scoop of rice and curry is perfect. But if I’m hosting friends, I like to arrange the curry in a pretty serving dish with garnishes artistically sprinkled on top, alongside extra lime wedges. It’s a feast for both the eyes and palate.

To complement the flavors, I find a crisp, aromatic white wine like a Riesling or Grüner Veltliner works beautifully. If you prefer cocktails, a classic Thai-inspired lemongrass mojito or a refreshing ginger-lime mocktail pairs wonderfully. This curry served hot or warm, makes it an inviting meal for colder days but can also be enjoyed year-round thanks to its tropical notes.

Variations

I love customizing this Thai Mango Chicken Curry Recipe depending on what I have on hand or specific dietary needs. For example, if you want a vegan version, swapping chicken for firm tofu or chickpeas works brilliantly. Just be sure to use a vegan-friendly curry paste and substitute fish sauce with soy sauce or tamari for that umami kick. The flavor remains just as vibrant!

If you’re not a fan of spicy food, I’d recommend reducing or skipping the fresh chili and using a milder curry paste. On the other hand, if you enjoy fiery dishes, adding a bit of Thai bird’s eye chili or a dash of chili oil can dial up the heat effortlessly. You can also experiment by roasting the chicken pieces before adding them to the curry for a smoky twist.

For a quicker cooking method, I sometimes finish this curry in a pressure cooker or Instant Pot, which intensifies the flavors and tenderizes the chicken even more, especially if I’m short on time. However, stovetop simmering remains my go-to for the best control over texture and sauce consistency.

Storage and Reheating

Storing Leftovers

If you have leftovers (and I bet you might), store them in an airtight container in the refrigerator. I recommend using glass or BPA-free plastic containers to keep the flavors fresh. The curry will keep well for up to 3 days, making it a convenient and flavorful lunch or dinner option for the next day.

Freezing

This curry freezes nicely if you want to save some for later. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well frozen for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the curry on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling vigorously, as it can cause the coconut milk to separate and affect the texture. Adding a splash of water or coconut milk during reheating helps restore that creamy consistency perfectly. Microwaving works as well, but be sure to cover the dish and stir halfway through for even warming.

FAQs

Can I use chicken breast instead of thigh for this Thai Mango Chicken Curry Recipe?

Absolutely! While chicken thighs tend to stay more tender and juicy in curries, chicken breast can be used if you prefer leaner meat. Just be careful not to overcook it, as breast meat can become dry. Cutting it into bite-sized pieces as directed helps it cook quickly and evenly.

Can I make this curry ahead of time?

Yes, this curry actually tastes even better the next day as the flavors have time to meld beautifully. I like to prepare it a few hours or even a day in advance, refrigerate, and then reheat gently before serving. Just remember to stir and check seasoning after reheating.

Is it necessary to use fresh mango or can I use frozen or canned?

Fresh mango puree is my top choice because it adds natural sweetness and vibrant color. However, if you can’t find fresh mango, frozen mango works as a good alternative after thawing and blending. Canned mango in syrup is less ideal due to added sugars and syrupy texture but can be used in a pinch, just adjust other sweeteners accordingly.

What can I substitute for fish sauce if I’m vegetarian or allergic?

For a vegetarian or allergy-friendly option, soy sauce or tamari are excellent substitutes that bring umami depth, though the flavor will be less complex than fish sauce. You could add a small splash of miso paste diluted in water for an extra savory note as well.

How spicy is this Thai Mango Chicken Curry Recipe?

The spice level depends on how much red chili and curry paste you use. Following the recipe with 1 tsp of fresh chili yields a moderate heat that complements the sweetness of mango. You can easily adjust it by reducing chili or omitting it for a milder version or increasing it for a spicier kick.

Conclusion

I truly hope you give this Thai Mango Chicken Curry Recipe a try because it’s one of those dishes that I find myself coming back to again and again for both its incredible flavor and ease of preparation. It’s vibrant, comforting, and versatile—a perfect way to bring a taste of Thailand to your own kitchen. Once you’ve tasted the bright coconut mango sauce mingling with tender chicken, I promise you’ll understand why it’s become such a personal favorite of mine.

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