Go Back
–+ servings
mango chicken curry recipe traditional authentic thai coconut kaffir lime leaves easy best

Mango Chicken Curry

By Kimberly Killebrew
A delicious blend of tropical fruity sweetness, savory umami notes, and creamy coconut, this is a dish the whole family will love!
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
 
 

  • 2 tablespoons coconut oil
  • 1 medium yellow onion , chopped
  • 3 cloves garlic , minced
  • 1 1/2 tablespoons minced fresh ginger root
  • 1 Thai red chili pepper , seeds and membranes removed, chopped (optional for some heat)
  • 4 tablespoons Thai red curry paste
  • 2 teaspoons curry powder
  • 3 cups diced mango , fresh or frozen/thawed; about 3 large fresh mangoes (plus a little extra if you want to add some diced chunks to your sauce)
  • 14 ounce can coconut milk
  • 2 teaspoons fish sauce (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs , cubed
  • 2 kaffir lime leaves (alternatively add 1/2 teaspoon of lime zest)
  • salt to taste
  • fresh lime juice , to taste
  • chopped cilantro for serving

Instructions
 

  • Note: If you prefer some chunks of mango in your sauce, add some extra diced mango pieces to the sauce during the last 5 minutes of cooking.
    Heat the coconut oil in a Dutch oven over high-sided skillet over medium-high heat. Add the onion and saute until soft and translucent, 4-5 minutes. Add the garlic, ginger, chili pepper, red curry paste and curry powder and cook for another minute. Add the mango and cook for another 2-3 minutes. Stir in the coconut milk and fish sauce and simmer for 10 minutes. Transfer to a blender (careful, it's hot) or use a blend stick and puree until smooth. Return the sauce to the skillet, add the chicken and kaffir lime leaves and simmer for 10-15 minutes, or until the chicken is cooked through, stirring occasionally. Add more salt as needed. If you prefer it sweeter you can add a pinch of sugar. If you like it more savory, add some more fish sauce. Add some fresh lime juice to taste. Discard the lime leaves.
    Serve with steamed jasmine rice and/or roti garnished with cilantro and some lime wedges if desired. For a pop of red you can also add some sliced red Thai chilies. Crushed dry-roasted salted cashews also make a nice topping for some contrasting crunch.

Nutrition

Calories: 455kcalCarbohydrates: 25gProtein: 39gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 109mgSodium: 452mgPotassium: 1179mgFiber: 6gSugar: 20gVitamin A: 3763IUVitamin C: 54mgCalcium: 76mgIron: 3mg
Course Main Course
Cuisine Thai
Tried this recipe?Let us know how it was!