Too hot to turn on the oven? This mango coconut chicken curry is for you.
It brings a bright, tropical feel to your kitchen. The sweet mango balances the savory spices perfectly. Your family will love this fresh summer dinner tonight.
Why You’ll Love This Recipe
This dish is a total weeknight winner. It feels fancy but takes only 40 minutes to make. The creamy sauce is kid-approved because it isn’t too spicy.
You only need one large skillet for most of the work. Cleanup is fast, leaving you more time to relax. It is a budget-friendly way to enjoy restaurant flavors at home.
Simple Cooking Steps
Making a curry can feel intimidating at first. Don’t worry, this method is completely beginner-friendly. You will start by searing the chicken for flavor.
Then, you build a fragrant base with onions and ginger. The mango puree adds a velvety smooth texture to the sauce. You can do this!
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh mango makes a huge difference in the final taste.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh mango, pureed
- 1 cup fresh mango, diced
- 1 can (14 oz) full-fat coconut milk
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons coconut oil
- 1/2 cup fresh cilantro, chopped for garnish
Step-by-Step Directions
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and sear until golden brown on all sides, approximately 5-6 minutes; remove chicken and set aside.
- In the same skillet, sauté the diced onion until translucent, about 4 minutes.
- Add the minced garlic, grated ginger, and red curry paste; cook for 1-2 minutes until highly fragrant.
- Pour in the coconut milk and mango puree, whisking to incorporate the curry paste.
- Return the chicken to the skillet and add the fish sauce and brown sugar.
- Reduce heat to medium-low and simmer for 10-12 minutes until the sauce has thickened and chicken is cooked through.
- Fold in the diced mango and lime juice, cooking for an additional 2 minutes to warm through.
- Garnish with fresh cilantro and serve over jasmine rice.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of steamed jasmine rice. The rice soaks up every drop of that golden sauce. Add a few extra lime wedges on the side.
The extra squeeze of juice brightens all the flavors. Light a candle and enjoy a tropical escape at your table. It is perfect for a cozy summer evening.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for three days. The flavors actually deepen as they sit overnight.
Reheat slowly on the stove over low heat. You might need a splash of water to thin the sauce. I do not recommend freezing this due to the fresh fruit texture.
Tips for Best Results
- Use full-fat coconut milk for the creamiest sauce possible.
- Don’t skip the lime juice at the very end.
- Make sure your mangoes are very ripe and soft.
- Sear the chicken in batches to get a golden crust.
- For a summer party, double the recipe for a crowd.
- Swap chicken for shrimp if you want a faster cook.
- Use a microplane to grate your ginger easily.
Easy Flavor Ideas
- Add red bell peppers for extra crunch and color.
- Swap brown sugar for maple syrup for a milder sweetness.
- In summer, swap chicken for extra firm tofu for meatless Monday.
- Stir in a handful of spinach at the end for greens.
Common Questions
Can I use frozen mango?
Yes, you can use thawed frozen mango for the puree. It works well and saves you prep time on busy nights. Just ensure it is fully thawed before blending.
Is this curry very spicy?
This recipe is quite mild because of the sweet mango. If you want more heat, add extra curry paste. You can also garnish with fresh sliced jalapeños.
How do I know the chicken is done?
The chicken should be opaque and no longer pink inside. It usually takes about 10 to 12 minutes of simmering. Using a meat thermometer to reach 165°F is always safest.
I hope this mango coconut chicken curry brings a little sunshine to your table. It is a joy to cook and even better to eat. Happy cooking!
— Lidia
Mango Coconut Chicken Curry
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh mango, pureed
- 1 cup fresh mango, diced
- 1 can (14 oz) full-fat coconut milk
- 1 large yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons coconut oil
- 1/2 cup fresh cilantro, chopped for garnish
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and sear until golden brown on all sides, approximately 5-6 minutes; remove chicken and set aside.
- In the same skillet, sauté the diced onion until translucent, about 4 minutes.
- Add the minced garlic, grated ginger, and red curry paste; cook for 1-2 minutes until highly fragrant.
- Pour in the coconut milk and mango puree, whisking to incorporate the curry paste.
- Return the chicken to the skillet and add the fish sauce and brown sugar.
- Reduce heat to medium-low and simmer for 10-12 minutes until the sauce has thickened and chicken is cooked through.
- Fold in the diced mango and lime juice, cooking for an additional 2 minutes to warm through.
- Garnish with fresh cilantro and serve over jasmine rice.
