Thai Mango Chicken Curry

Calling all curry lovers! Dive into a bowl of my mouthwatering Thai Mango Chicken Curry tonight! 🍛🥳 Juicy chicken, fragrant spices, and luscious mango puree create a harmony of flavors that'll have you doing a happy dance at the dinner table. Quick, easy, and oh-so-delicious! Who's hungry? 🍽️
Thai Mango Chicken Curry pinit

Hey there, foodie friends! Today, I’m beyond excited to share with you one of my all-time favorite recipes – Thai Mango Chicken Curry! 🥭🍛 Get ready to embark on a flavor adventure that’ll transport your taste buds straight to Thailand. Picture this: tender chunks of chicken swimming in a creamy coconut-mango sauce, infused with aromatic spices and a touch of heat. Trust me, this dish is a game-changer, and it’s about to become a staple in your dinner rotation. So, tie on your apron and let’s dive into the deliciousness!

→ Try my Quick Vegan Pad Thai recipe.

What you’ll need to make Thai Mango Chicken Curry

Serves 4

  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1⁄2 tsp. ginger, minced
  • 1 tsp. red chili, minced
  • 3 shallots, diced
  • 1.2 lbs. (550g) chicken thighs fillets, boneless, skinless, cut into bite-sized pieces
  • 2-3 tbsp. Thai red curry paste (or to taste)
  • 14 oz. (400ml) can lite coconut milk
  • 6 fl oz. (180ml) chicken broth
  • 1 mango, pureed
  • 1 tbsp. fish sauce
  • 2 kaffir lime leaves

To serve:

  • 1 lb. (480g) cooked jasmine rice
  • 2 tbsp. cilantro, chopped
  • 1 lime, cut into wedges (optional)

Let’s talk about the stars of our show: tender chicken thighs, creamy coconut milk, and vibrant mango puree. Combined with aromatic garlic, ginger, chili, and shallots, these ingredients create a flavor explosion in every spoonful of our Thai Mango Chicken Curry. Get ready to elevate your taste buds to new heights with this irresistible dish! 🌟🥭🍗

→ Try my One Pot Sea Bass and Thai Rice recipe.

What you’ll need to do

Alright, let’s whip up this Thai Mango Chicken Curry together!

1| Get Sizzling: Pour a splash of olive oil into a pan and heat it up over a medium-high flame. Toss in your garlic, ginger, chili, and shallots. Let them dance around in the pan for about 4-5 minutes until they start to soften up and release their delicious aroma.

2| Chicken Time: Now, add in your chicken pieces and cook them until they turn that lovely opaque color. You want them to soak up all those flavors we’ve been building.

3| Curry Magic: Time to amp up the flavor! Sprinkle in your Thai red curry paste and give it a good stir. Let it mingle with the chicken and veggies for about 2 minutes until it perfumes the whole kitchen.

4| Creamy Dreamy: Pour in the lite coconut milk and chicken broth. Stir it all up until that curry paste is fully dissolved into the mix. Now, here comes the star of the show – the mango puree! Add that in, along with a splash of fish sauce and those fragrant kaffir lime leaves.

5| Simmer Down: Lower the heat to a gentle simmer and let everything cozy up together for about 12-15 minutes. Give it a stir every now and then until the sauce thickens up and becomes irresistible.

6| Taste Test: Take a little spoonful and give it a try. Feel free to add more fish sauce if you want to amp up the flavor even more. It’s all about making it just right for your taste buds!

7| Serve and Garnish: Spoon that mouthwatering curry over some fluffy jasmine rice. Sprinkle it with freshly chopped cilantro for that pop of color and flavor. And if you’re feeling fancy, squeeze a lime wedge over the top for an extra zing!

Thai Mango Chicken Curry 1

→ Try my Vegetable Pad Thai Noodles recipe.

Voilà! You’ve just whipped up a bowl of Thai Mango Chicken Curry that’s sure to impress. Enjoy every flavorful bite! 🍛✨

Some possible substitution and improvisation ideas for the recipe

Here are some possible substitutions and improvisations for the recipe:

→ Try my Easy Vegan Jackfruit Thai Curry recipe.

Protein: If you’re not a fan of chicken, you can easily swap it out for shrimp, tofu, or even a mix of your favorite vegetables like bell peppers, zucchini, and snap peas for a vegetarian version.

Curry Paste: Don’t have Thai red curry paste on hand? No problem! You can substitute it with green curry paste for a slightly different flavor profile, or even make your own curry paste using a blend of spices like coriander, cumin, turmeric, and paprika.

Coconut Milk: If you’re looking for a lighter option, you can use light coconut milk as called for in the recipe. Alternatively, you can use full-fat coconut milk for a richer and creamier curry.

Mango: While fresh mango is ideal for this recipe, you can also use frozen mango chunks or even mango nectar for convenience. Just be sure to adjust the sweetness to taste if using nectar.

Fish Sauce: If you don’t have fish sauce on hand or prefer a vegetarian option, you can substitute it with soy sauce or tamari for a similar umami flavor.

Spice Level: Adjust the amount of red chili to suit your spice preference. If you prefer a milder curry, you can reduce the amount of chili or omit it altogether. Conversely, if you like it extra spicy, feel free to add more chili or even a dash of cayenne pepper.

Herbs: If you can’t find kaffir lime leaves, you can substitute them with a few strips of lime zest for a similar citrusy flavor.

Feel free to get creative and customize the recipe to suit your taste preferences and dietary needs. Cooking is all about experimentation, so don’t be afraid to try out different ingredients and flavor combinations until you find the perfect balance for you! 🍽️✨

Some useful tips for the recipe

Here are some useful tips to ensure your Thai Mango Chicken Curry turns out perfectly:

→ Try my Thai-Style Tom Yao Salad recipe.

Prep Ahead: Chop your garlic, ginger, chili, and shallots ahead of time to streamline the cooking process. This way, you can focus on the cooking without having to stop and chop ingredients along the way.

Marinate the Chicken: For extra flavor, consider marinating the chicken in a mixture of soy sauce, lime juice, and a touch of honey for about 30 minutes before cooking. This will infuse the chicken with additional depth of flavor.

Adjust Spice Level: Taste your curry paste before adding it to the dish, as some brands can be spicier than others. Start with a smaller amount and gradually add more to suit your taste preferences.

Simmer Slowly: Allow the curry to simmer gently over low heat to allow the flavors to meld together and the sauce to thicken. This will result in a richer and more flavorful curry.

Add Vegetables: Feel free to bulk up the dish with additional vegetables like bell peppers, broccoli, or snow peas for added texture and nutrition. Just be sure to adjust the cooking time accordingly.

Garnish with Fresh Herbs: Before serving, garnish your curry with a generous sprinkle of freshly chopped cilantro for a burst of freshness and color. You can also add a squeeze of lime juice for an extra pop of acidity.

Serve with Accompaniments: Thai Mango Chicken Curry pairs beautifully with steamed jasmine rice, but you can also serve it with noodles or crusty bread for a heartier meal. Don’t forget to have some extra lime wedges on hand for squeezing over the curry for an added burst of citrus flavor.

Thai Mango Chicken Curry 2

With these tips in mind, you’ll be well on your way to creating a Thai Mango Chicken Curry that’s bursting with flavor and sure to impress! 🥭🍛

Some serving suggestions

Here are some serving suggestions to complement your Thai Mango Chicken Curry:

→ Try my Vegan Thai Green Curry Recipe recipe.

Steamed Jasmine Rice: Serve your curry over a bed of fluffy jasmine rice to soak up all the delicious sauce. The aromatic jasmine rice pairs perfectly with the flavors of the curry.

Noodles: For a twist, serve the curry with cooked rice noodles or egg noodles for a satisfying and hearty meal.

Naan or Roti: Enjoy your curry with warm naan bread or roti for a comforting and indulgent experience. The bread is perfect for dipping into the flavorful sauce.

Quinoa or Cauliflower Rice: For a lighter option, serve the curry with quinoa or cauliflower rice for a low-carb and nutritious alternative to traditional rice.

Side Salad: Balance out the richness of the curry with a side salad of mixed greens, cucumber, and cherry tomatoes dressed with a tangy vinaigrette.

Pickled Vegetables: Add a refreshing contrast to the curry with a side of pickled vegetables such as cucumber, carrots, and red onion for a burst of acidity and crunch.

Fried Bananas: For dessert, indulge in some fried bananas served with a drizzle of honey or a sprinkle of cinnamon for a sweet and satisfying end to your meal.

Thai Mango Chicken Curry 3

These serving suggestions are sure to elevate your Thai Mango Chicken Curry and make it a memorable dining experience for you and your guests! 🍛🥢

Some storage suggestions

Here are some storage suggestions to help you preserve your Thai Mango Chicken Curry:

Refrigerator: Allow the curry to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Freezer: If you’re planning to store the curry for longer, consider freezing it. Allow the curry to cool completely before transferring it to a freezer-safe container or resealable freezer bags. Label the container with the date and store it in the freezer for up to 2-3 months.

Portioning: To make reheating easier, consider portioning the curry into individual servings before storing. This way, you can thaw and reheat only the amount you need without having to defrost the entire batch.

Thawing: When ready to enjoy, thaw the frozen curry overnight in the refrigerator or use the defrost setting on your microwave. Alternatively, you can place the frozen curry in a saucepan and gently reheat it over low heat, stirring occasionally until heated through.

Reheating: Reheat the curry on the stovetop over medium heat until warmed through, stirring occasionally to prevent sticking. You can also reheat it in the microwave in short intervals, stirring in between, until heated to your desired temperature.

Additions: If the curry thickens upon reheating, you can add a splash of water or coconut milk to adjust the consistency. Taste and adjust the seasoning as needed before serving.

By following these storage suggestions, you can enjoy your Thai Mango Chicken Curry for days to come, whether you’re meal prepping for the week ahead or saving leftovers for a quick and convenient meal later on. 🍲🥡

→ Try my Orange Chicken Stir Fry recipe.

And there you have it, folks – my mouthwatering Thai Mango Chicken Curry recipe! 🌟 Whether you’re cooking up a storm for a weeknight dinner or hosting a dinner party with friends, this dish is guaranteed to steal the show. So, what are you waiting for? Gather your ingredients, fire up the stove, and get ready to impress your taste buds with this explosion of flavors. Don’t forget to share your culinary creations with me in the comments below – I can’t wait to hear how much you loved it! Until next time, happy cooking! 🍽️😋

Thai Mango Chicken Curry

Get ready to dazzle your taste buds with this Thai Mango Chicken Curry! 🌶️🥭 Tender chicken, creamy coconut milk, and a hint of spice all come together in this flavorful dish. Perfect for a quick weeknight dinner that'll have you coming back for seconds! Let's get cooking!

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Servings: 4 Estimated Cost: 12 Calories: 504

Ingredients

To serve

Instructions

  1. Step 1:

    Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, chili and shallots, and sauté for 4-5 minutes until the shallots begin to soften. Now add the chicken and cook until it turns opaque.

  2. Step 2:

    Stir in the curry paste and sauté for 2 minutes until fragrant. Then pour in the coconut milk and chicken broth, stirring to dissolve the curry paste fully into the liquid. Now add the mango puree, fish sauce and kaffir lime leaves.

  3. Step 3:

    Reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens. Adjust the seasoning with additional fish sauce, if needed.

  4. Step 4:

    Serve the curry over cooked rice, garnished with freshly chopped cilantro and lime wedges.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 504kcal
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 57g19%
Dietary Fiber 3g12%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

Expand All:
Can I use chicken breast instead of chicken thighs?

Yes, you can definitely use chicken breast if you prefer. Just be mindful that chicken breast tends to cook faster than chicken thighs, so adjust the cooking time accordingly to avoid overcooking.

I can't find kaffir lime leaves. Can I substitute them with something else?

If you can't find kaffir lime leaves, you can substitute them with a few strips of lime zest for a similar citrusy flavor. Alternatively, you can omit them altogether if necessary.

Is there a substitute for fish sauce for vegetarians?

Yes, you can substitute fish sauce with soy sauce or tamari for a vegetarian-friendly alternative. You may need to adjust the quantity to taste, as soy sauce can be saltier than fish sauce.

Can I use a different type of curry paste?

Absolutely! While Thai red curry paste is traditional for this recipe, you can experiment with other curry pastes such as green or yellow for a different flavor profile. Just be aware that the taste and spiciness may vary depending on the type of curry paste you use.

How do I adjust the spice level of the curry?

To adjust the spice level of the curry, you can control the amount of red chili added or use a milder variety of chili. You can also remove the seeds and membrane from the chili to reduce its heat. Taste as you go and adjust accordingly to suit your preference.

Can I make this curry ahead of time?

Yes, you can make the curry ahead of time and store it in the refrigerator for a few days or freeze it for longer storage. Just be sure to cool it completely before transferring it to an airtight container.

Can I add vegetables to the curry?

Absolutely! Feel free to add your favorite vegetables such as bell peppers, broccoli, or carrots to the curry for added nutrition and texture. Just be mindful of the cooking time and add them accordingly to ensure they are cooked to your liking.

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