Description

A vibrant and creamy Mango Chicken Curry that balances the sweetness of ripe mangoes with the warmth of red curry paste and aromatic spices. This dish features tender chicken thighs simmered in a smooth coconut milk-based sauce, blended to perfection for a luscious texture. Perfect served over fragrant cooked rice, it blends tropical flavors with comforting curry spices for a delicious meal.

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
2 cups ripe mango, divided
1 (13.5-ounce) can full-fat coconut milk
1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Optional Additions

Chopped cilantro (about 1/3 cup, finely chopped)
Zest and juice of 1 lime
Fish sauce, to taste
Kaffir lime leaves, if available

For Serving

Cooked rice

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Instructions

Cook Aromatics: Heat coconut oil in a large pot over medium heat until melted and hot. Add chopped onions and red bell pepper; sauté occasionally until soft, about 7–9 minutes. Add garlic and ginger and cook for an additional minute. Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt to taste (approximately 1 teaspoon). Cook while stirring constantly until the mixture is very fragrant, about 1–3 minutes. If the mixture sticks, reduce heat slightly and add a little more oil.
Blend Sauce: Add 1 cup of the diced mango to the pot and cook, stirring, for 1 minute. Shake the can of coconut milk vigorously and pour it into the pot. Increase the heat to high, bringing the mixture to a boil, then reduce heat to a low simmer and cook for 10–15 minutes. While simmering, prepare the chicken by cutting it into 1-inch cubes. Transfer the sauce carefully to a blender and blend until completely smooth. Return the blended sauce to the pot.
Cook Chicken: Place the pot back on medium-low heat and bring the sauce to a low simmer. Add the chicken pieces, stirring to combine. Cover the pot with a lid and cook for 8–15 minutes, until chicken is fully cooked. Breast pieces usually take about 8 minutes, while thighs require closer to 15 minutes. Check doneness with a meat thermometer or by cutting into the largest piece to ensure it is white throughout.
Finish Curry: Reduce heat to the lowest setting and gently stir in the remaining 1 cup of mango. If using, add chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves. Taste the curry and adjust seasoning as desired by adding salt, extra fish sauce if too sweet, or a small amount of sugar if not sweet enough. Serve the curry hot over cooked rice and garnish with extra cilantro if desired. Enjoy your vibrant mango chicken curry!

Notes

Use full-fat coconut milk for a richer, creamier curry.
Red curry paste adds a nice balance of heat and flavor; adjust quantity to taste.
Chicken thighs provide more flavor and remain moist, but chicken breasts work fine if preferred.
Blending the sauce smoothens the texture and integrates the mango flavor fully.
Serve with steamed white or jasmine rice to soak up the curry sauce.
Adjust sweetness and saltiness at the end to suit your palate.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai