Thai Mango Chicken Curry

Thai Mango Chicken Curry

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Ok let’s jump right in and talk about the ingredients for this Thai Mango Chicken Curry!Thai Mango Chicken Curry


  • 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. I used 1 tsp.)
  • 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 (Note 1)
  • 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
  • 3/4 cup chicken broth
  • 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves

To Serve

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


  • Heat oil in a skillet over medium high heat.
  • Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
  • Add chicken and cook until white all over but still raw inside.
  • Add curry paste and saute for 2 minutes until fragrant.
  • Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 – 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  • Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

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