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Thai Mango Chicken Curry Recipe

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4 from 4 reviews

A vibrant and flavorful Thai Mango Chicken Curry combining aromatic spices, creamy coconut milk, and sweet mango puree. This dish offers a perfect balance of rich, spicy, and slightly sweet flavors, simmered to perfection in a skillet and served over fragrant jasmine rice. Ideal for a delightful dinner that brings authentic Thai tastes to your table.

  • Total Time: 35 minutes
  • Yield: 3-4 servings

Ingredients

Main Ingredients

  • 1 tbsp oil (vegetable, canola, grape seed)
  • 3 garlic cloves, minced
  • 1/2 tsp ginger, minced (not critical)
  • 1/2 – 1 tsp red chilli, minced (optional; 1 tsp used)
  • 1 small onion, sliced (brown, white, yellow) or 3 eschallots
  • 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
  • 4 – 5 tbsp Thai Red Curry Paste
  • 1 can (400ml / 13oz) coconut milk (full fat preferred, low fat acceptable)
  • 3/4 cup chicken broth
  • 1 cup mango puree, preferably fresh (1 large mango)
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves

To Serve

  • Steamed jasmine rice
  • Coriander/cilantro leaves
  • Lime wedges
  • Fresh red chili, sliced

Instructions

  1. Heat oil and sauté aromatics: Heat oil in a skillet over medium-high heat. Add minced garlic, ginger, red chili (if using), and sliced onion. Sauté until the onion begins to soften and the mixture is fragrant.
  2. Cook the chicken: Add the bite-sized chicken pieces to the skillet. Cook until the chicken turns white all over but remains raw inside, ensuring even cooking later.
  3. Add curry paste: Stir in the Thai red curry paste and sauté for about 2 minutes until the paste becomes fragrant, releasing its flavors.
  4. Add liquids and simmer: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer while stirring to fully dissolve the curry paste into the liquid.
  5. Add mango puree and seasonings: Stir in the mango puree, fish sauce, and kaffir lime leaves. These ingredients add sweetness, saltiness, and aromatic lime flavors to the curry.
  6. Simmer to thicken: Reduce the heat to medium and let the curry simmer for 12 to 15 minutes, stirring occasionally. The sauce will thicken and the chicken will cook through.
  7. Adjust seasoning and serve: Taste the curry and adjust saltiness by adding more fish sauce if needed. Serve the curry hot over steamed jasmine rice, garnished with fresh coriander/cilantro leaves, lime wedges, and sliced red chili as desired.

Notes

  • Using full-fat coconut milk provides a richer and creamier curry, but low-fat versions are also suitable.
  • The amount of red chili can be adjusted or omitted to control the spiciness.
  • Mango puree is best made from fresh ripe mango for natural sweetness and flavor.
  • Kaffir lime leaves add authentic citrus aroma but can be omitted if unavailable.
  • Chicken thighs are preferred for juiciness, but chicken breast can be used as a leaner substitute.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://iamstarved.com/thai-mango-chicken-curry-recipe/