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A golden bowl of mango coconut chicken curry topped with fresh cilantro and diced mango served over white rice.

Mango Coconut Chicken Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 480 kcal

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.