If you love bold, vibrant flavors that bring sunshine right to your dinner table, this Thai Mango Chicken Curry Recipe is an absolute must-try. Combining tender chicken pieces with the sweet, tropical burst of mango and the creamy richness of coconut milk, every spoonful is a delicious journey through layers of fragrant red curry, aromatic kaffir lime leaves, and a subtle kick of heat. This dish effortlessly marries sweetness and spice, making it a standout meal that’s as comforting as it is exciting.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the complex harmony of flavors and textures in this dish. From the warming garlic to the fresh mango puree, every element enhances the overall taste and color of this Thai Mango Chicken Curry Recipe.
- 1 tbsp oil (vegetable, canola, grape seed): A neutral oil perfect for sautéing and bringing out the aromatics in the curry.
- 3 garlic cloves, minced: Adds depth and pungency that warms the palate.
- 1/2 tsp ginger, minced: Offers a subtle zing and brightness, balancing the richness.
- 1/2 – 1 tsp red chili, minced (optional): Gives the curry a gentle heat that enhances but doesn’t overpower.
- 1 small onion, sliced (brown, white, yellow) or 3 eschallots: Provides sweetness and texture as it softens during cooking.
- 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces: Juicy, tender protein that soaks up all the curry’s flavors.
- 4 – 5 tbsp Thai Red Curry Paste: The heart of the curry, rich with spices and chili, creating that signature Thai flavor.
- 1 can (400ml/13oz) coconut milk (full fat preferred): Brings creamy smoothness and balances the spice with natural sweetness.
- 3/4 cup chicken broth: Adds savory depth and helps build the sauce.
- 1 cup mango puree, preferably fresh (1 large mango): Infuses the curry with tropical sweetness and a vibrant golden color.
- 1 tbsp fish sauce: Essential for umami and salty balance that lifts the dish.
- 2 kaffir lime leaves: Impart a unique, citrusy aroma that brightens every bite.
- Steamed jasmine rice: The perfect fragrant bed to soak up the luscious curry.
- Coriander/cilantro leaves: Fresh herbs that add a burst of green freshness as garnish.
- Lime wedges: For squeezing on top, bringing a lively tang that cuts through the creaminess.
- Fresh red chili, sliced: Adds a pop of color and extra heat if you like things spicy.
How to Make Thai Mango Chicken Curry Recipe
Step 1: Sauté the Aromatics
Start by heating your oil in a skillet over medium-high heat. Once warm, toss in the garlic, ginger, red chili if using, and the onion. Sauté these until the onions just begin to soften and everything smells irresistibly fragrant. This step builds a flavorful foundation for the curry.
Step 2: Cook the Chicken
Add the bite-sized chicken pieces to the skillet. Cook them until they turn white on the outside but are still slightly raw inside. This ensures that they’ll remain tender through the simmering process, soaking up all those wonderful curry flavors.
Step 3: Add the Curry Paste
Next, stir in the Thai red curry paste and sauté for about 2 minutes. This allows the spices to bloom and release their intense aroma, infusing the chicken and aromatics with depth and warmth.
Step 4: Create the Coconut Sauce
Pour in the coconut milk and chicken broth, stirring well to dissolve the curry paste into the liquid, creating a smooth sauce. Then add the mango puree, fish sauce, and kaffir lime leaves. The mango adds a lovely sweetness that perfectly balances the curry’s spice, while the lime leaves bring a fresh, citrus twist.
Step 5: Simmer to Perfection
Lower the heat to medium and let the curry simmer gently for 12 to 15 minutes. Stir occasionally as the sauce thickens and the chicken finishes cooking. This slow simmer melds all the flavors together beautifully. Don’t forget to taste and adjust the saltiness with more fish sauce if needed.
Step 6: Serve and Enjoy
Once your curry has reached the perfect consistency, it’s ready to be served over steaming jasmine rice, garnished with fresh coriander, lime wedges, and slices of red chili if you like an extra kick.
How to Serve Thai Mango Chicken Curry Recipe
Garnishes
Fresh coriander leaves add a burst of herbal brightness that cuts through the creaminess. Lime wedges are essential for squeezing over, giving a refreshing zing that really lifts the dish. Slices of fresh red chili add heat and a beautiful pop of color, making the dish look as amazing as it tastes.
Side Dishes
This curry pairs wonderfully with fluffy jasmine rice, which soaks up all the vibrant sauce perfectly. For something extra, consider a crisp cucumber salad or lightly steamed greens to balance the richness and add a crunch.
Creative Ways to Present
Serve your Thai Mango Chicken Curry Recipe in individual bowls with a small mound of rice on the side. Garnish each bowl with fresh herbs, a lime wedge, and red chili slices for a restaurant-quality presentation right at your dinner table. For entertaining, you might serve it in mini coconuts or colorful bowls to amplify the tropical vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Mango Chicken Curry tastes even better the next day once the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so a quick stir is perfect before reheating.
Freezing
You can freeze this curry for up to 2 months. Use freezer-safe containers and make sure the curry is completely cooled before freezing. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to retain the best texture and flavor.
Reheating
Reheat the curry over low to medium heat, stirring occasionally. You might find it helpful to add a splash of water or coconut milk if the sauce has thickened too much during storage. Heat until warmed through but avoid boiling to keep the chicken tender.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast works fine if you prefer leaner meat. Just avoid overcooking it as breast meat can dry out faster than thighs. Keep an eye on the simmering time for the best results.
What if I can’t find kaffir lime leaves?
If kaffir lime leaves are unavailable, you can substitute by adding a little fresh lime zest and a splash of lime juice for a similar citrus note. It’s not an exact match but still provides a lovely bright flavor.
Is this curry very spicy?
The heat level is adjustable. The recipe includes optional chili, and the curry paste itself usually carries some spice. If you prefer mild dishes, reduce or omit the fresh chilies and choose a milder curry paste.
Can I use canned mango puree instead of fresh mango?
Fresh mango puree is preferred for its bright flavor and natural sweetness, but canned mango puree works in a pinch. Just check for added sugars or preservatives, which can affect the taste of the curry.
What is the best way to make this dish vegan or vegetarian?
To make a vegan version, replace the chicken with tofu or hearty veggies like sweet potato or cauliflower. Use vegetable broth instead of chicken broth, and replace fish sauce with a vegan alternative or soy sauce.
Final Thoughts
This Thai Mango Chicken Curry Recipe is one of those dishes you’ll want to make again and again because it perfectly balances bright, sweet, spicy, and savory flavors all in one comforting bowl. Whether for a weeknight treat or a special occasion, it’s a guaranteed showstopper that brings warmth and happiness into any meal. Give it a try — I promise it’ll become a cherished favorite in your recipe collection.
Print
Thai Mango Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Mango Chicken Curry that combines tender chicken thigh pieces simmered in a rich, creamy coconut milk-based red curry with fresh mango puree, aromatic kaffir lime leaves, and a hint of spice. Perfectly balanced with sweet, savory, and tangy notes, this dish is served over fragrant jasmine rice and garnished with fresh coriander, lime wedges, and chili slices for an authentic taste of Thailand.
Ingredients
Main Ingredients
- 1 tbsp oil (vegetable, canola, or grape seed)
- 3 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 – 1 tsp red chilli, minced (optional – use 1 tsp for more heat)
- 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 from 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 (optional)
Instructions
- Heat the oil: Warm 1 tablespoon of your chosen oil in a skillet over medium-high heat to prepare the base for sauteing the aromatics.
- Saute aromatics: Add minced garlic, ginger, red chilli (if using), and sliced onion. Cook until the onion starts to soften and the mixture releases fragrant aromas, about 2-3 minutes.
- Cook chicken: Add the bite-sized chicken pieces to the skillet. Stir frequently and cook until the chicken is white on the outside but still raw inside, about 4-5 minutes.
- Add curry paste: Stir in 4-5 tablespoons of Thai red curry paste and saute for 2 minutes until fragrant to build the dish’s depth of flavor.
- Add liquids and mango: Pour in the coconut milk and chicken broth. Stir well to dissolve the curry paste into the liquid. Then add the mango puree, fish sauce, and kaffir lime leaves for sweetness, saltiness, and aromatic citrus notes.
- Simmer the curry: Reduce the heat to medium and simmer the mixture for 12-15 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through. Adjust seasoning with additional fish sauce if needed.
- Serve: Spoon the mango chicken curry over warm steamed jasmine rice. Garnish with fresh coriander/cilantro, lime wedges, and slices of red chili for added color and heat if desired.
Notes
- Note 1: Thai red curry paste can vary in spice level. Adjust quantity according to your heat preference.
- Note 2: Fresh mango puree enhances the flavor and texture of the curry but canned puree can be used if fresh is unavailable.
- Use full-fat coconut milk for a creamier sauce; low-fat versions will result in a lighter curry.
- Kaffir lime leaves add authentic citrus aroma but can be omitted if unavailable.
- For milder curry, reduce or omit red chili.
- Chicken thighs are preferred for juiciness, but chicken breast can be used for a leaner option.
