The sauce for this Mango Chicken Curry is extra luscious thanks to some of the mango being blended right in! It’s that wonderful combo of sweet and spicy that will have this recipe on your menu weekly! It’s also loaded with veggies as well as being naturally gluten free and dairy free.
This might just be the most addictive curry I’ve ever had! And really I don’t say that lightly. My recipe for My Favorite Yellow Thai Curry has long been my favorite, and no other curry has ever come close. Don’t get me wrong, I love curry of all sorts, but that yellow curry is something else.
However this mango curry is a new contender for first place. One bite of the sweet-spicy combo and you’ll wonder where this curry has been all your life. It may sound like I’m slightly exaggerating, but I promise you I’m not – it’s just that good!
I’ve made this curry many different ways ranging from and Indian inspired version to Thai. And in the end, my Thai version won out for sheer ease. After all it’s easier to measure out a bit of curry paste than to take out half your spice jars for the Indian inspired version. But don’t worry, I’ve included my other variation in the recipe if you want to give that a whirl too!
Ok let’s jump right in and talk about the ingredients for this Thai Mango Chicken Curry!
- Chicken – I prefer chicken thighs in curry recipes because they’re more forgiving than chicken breasts. Chicken breasts dry out more easily, but you can use them here just fine if you keep a close eye on them.
- Onion, garlic, & ginger – these 3 make up the perfect flavor backdrop and add a lot of depth to this curry.
- Curry paste – As mentioned above I do have several variations to this recipe. But my favorite so far is how it’s written in the recipe below using red Thai curry paste. And speaking of curry paste, the Mae Ploy brand is my absolute favorite. It has the perfect flavor that makes your at home curry taste as good or even better than a restaurant. I’ve also used Panaang curry paste with this recipe which is a touch spicier, but so good!
- Bell pepper – adds a bright pop of color along with lots of flavor. But feel free to use whatever veggies you like/have on hand.
- Spinach – combined with the bell pepper adds loads of veggies to the mix! You can also use kale, but it will need a slightly longer cooking time.
- Coconut milk – makes up the creamy sauce for most types of Thai curries. This recipe blends the coconut milk with some of the mango for a slightly sweet and super silky sauce.
- Chicken stock – is just to thin out the sauce while it’s simmering if needed. I’ve found through lots of recipe testing that the sauce will vary in thickness because of the moisture content of the mangos. Also if you use frozen mangos, you may need to add a touch more chicken stock.
- Mango – fresh mango is the best in this recipe if you can get good ones. They’re really hit or miss here, so I’ve also tested this using thawed frozen mango, and it worked perfectly.
- Fresh lime juice & lime leaves – a touch of fresh lime juice at the end of the cooking time rounds out the sweetness of the mango. And the lime leaves add incredible flavor simmered in the sauce. However if you can’t find them, you can add the lime zest listed in the recipe.
Tip: Lime leaves are another ingredient that are hit or miss where I live. So my best tip is when you do see them at the store, stock up with a couple of packages. They freeze really well, and then you can add them to your curries over the months to come.
Now let’s make this curry step by step!
Prep all the ingredients before you begin to cook. This recipe requires a bit of hands on cooking, then it simmers, then there’s a few things added at the end. So it’s best to have everything ready to go first!
Steps 2 & 3:
Next we’ll sauté the chicken before removing it from the pan. This is so the chicken doesn’t overcook while the curry simmers.
After the chicken is done, we’ll sauté the onions, garlic, and ginger together until softened. At this stage you also add in the curry paste and stir it into the finished onion mixture. This allows the flavors to develop in the curry paste.
Note: Also you’ll see in the recipe notes below the measurements for the Indian inspired version, (which is the spice mixture you see in the above photo).
Then we’ll blend some of the mango together with the coconut milk into a smooth creamy sauce.
Steps 5 & 6:
Next add the bell pepper and lime leaves to the onion mixture and pour the mango-coconut sauce over the top.
Then simmer the curry until the sauce is reduced and the bell pepper is softened. If the sauce gets too thick at any point, or starts to stick, add a bit of chicken stock. Sometimes the sauce is thicker because there’s more or less moisture in the mangos.
When the sauce is done, it’s time to add the spinach. Simmer and mix in the spinach, cooking just to wilt it.
Add the final touches of the fresh lime juice, fish sauce, and diced mango. Season to taste and serve.
What to serve with this Mango Curry:
- Freshly steamed rice or cauliflower rice
- Piled over roasted sweet potatoes
- Or tossed together with my Simple Sweet Potato Noodles, (love this one!)
- Over spaghetti squash
And of course some more curry recipe inspiration if you’re a curry fanatic too!
- My Favorite Yellow Thai Curry
- Easy Green Thai Curry
- Easiest Roasted Veggie Thai Curry
- Turmeric Chicken Coconut Curry
- Ethiopian Berbere Chicken Curry
I sure hope you enjoy this Thai Mango Chicken Curry. It’s been a huge hit in our house, and I know you’ll love it too! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I absolutely love hearing from you here.Print
Sweet and slightly spicy, this curry is a crowd pleaser you’ll want to make every week!
2 tablespoons avocado oil, or cooking oil of choice
1 pound boneless skinless chicken thighs, cut into 1/2” cubes
2 cups finely diced yellow onion, 1 medium
2 cloves garlic, minced
2 tablespoons minced ginger
1–2 tablespoons red Thai curry paste, see notes
2 small lime leaves, or 1 teaspoon lime zest
1 red bell pepper, 1/2″ dice, 1 1/2 cups
1 can (13.5 oz) full fat coconut milk
3 cups diced mango, 2 cups for the sauce, 1 cup to add at the end
1/2 cup chicken stock, optional to thin out the sauce
4 cups roughly chopped spinach, 4 ounces
1–2 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce
sea salt to taste
Freshly chopped cilantro to sprinkle over the top
Start by prepping all the ingredients. Then preheat a large 10-12″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom.
Add the cubed chicken thighs to the pan and sauté until browned and done in the center. Remove the chicken from the pan and set it aside.
Next add the remaining tablespoon of oil to the pan long with the onion, garlic, and ginger. Lower the heat to medium-low and cook until lightly browned and softened, 4-5 minutes.
Add the curry paste to the onion mixture and stir to combine, then add the bell pepper and lime leaves. Blend the coconut milk and 2 cups of the mango together until smooth, then pour it into the pan. Bring the curry to a boil over medium high heat, then lower the heat to maintain a simmer.
Simmer stirring occasionally to keep the sauce from sticking. Add the optional chicken stock if the curry becomes too thick and starts to stick to the bottom.
When the bell pepper is tender and the flavors have melded, about 10 minutes, add the spinach in an even layer across the top. Let the spinach wilt for about 1 minute before beginning to mix it in.
When the spinach has wilted, 1-2 minutes, stir in the chicken, lime juice to taste, fish sauce, and the remaining 1 cup cubed mango. Season to taste with sea salt if necessary and serve!
For the curry paste I love the Mae Ploy brand for the best flavor. I also use the full 2 tablespoons of curry paste for what I would call a ‘warm’ but not too spicy curry. However curry pastes vary a lot in spice, so add to your taste!
Indian Inspired Version: Omit the curry paste, lime leaves, and fish sauce. Instead add 1 teaspoon ground turmeric, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground cardamon. Then at the end when you add the lime juice, add an additional 1/2 teaspoon ground cardamom.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai
Keywords: Mango Curry Recipe, Thai Mango Curry, Thai Mango Chicken Curry