A quick and delicious Thai red curry with mango, chicken, coconut milk, bell peppers and green beans. A perfect weeknight dinner. Just add rice!

Thai mango chicken curry in bowl with rice.

I love a Thai curry for a quick and delicious dinner, and this Thai mango chicken curry is a favourite! This Thai red curry combines chicken with green beans, red bell peppers and mango. The touch of tangy-sweet mango brightens up this dish in wonderful ways!

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Ingredients and substitutions

A few notes about the key ingredients …

Chicken – You can use boneless chicken breasts or boneless chicken thighs for this curry. I tend to prefer chicken breasts for Thai curries.

Mango – I love Ataulfo mangoes (also known as Honey Mangoes), which are the smaller yellow-skinned mangoes. You’ll need 3-4 of the smaller Ataulfo mangoes. Any of the larger red-skinned mangoes will also work fine. You’ll need a couple of the larger ones. Most importantly, start with a ripe mango that yields to gentle pressure when squeezed.

Bell pepper – Red bell pepper provides a nice colour contrast in this curry, but yellow or orange bell pepper will bring the same flavour. I don’t recommend green bell pepper as it has too strong a flavour.

Green beans – You can use fresh or frozen green beans for this curry.

Coconut milk – Use regular full-fat coconut milk or a fat-reduced coconut milk. For fat-reduced, you may want to add a touch more cornstarch to the sauce mixture.

How to make Thai mango chicken curry

This is a visual summary of the steps to make this recipe. Always refer to the full instructions in the Recipe Card below when making the recipe.

Mangoes cut on a cutting board.
1
Adding the Thai red curry paste to the cooked chicken in the skillet
2
Adding chicken broth to the skillet.
3
  1. Cut the ripe mango into cubes. I’m using the smaller Ataulfo mangoes here.
  2. Cook the diced chicken, then add the Thai red curry paste.
  3. Add the chicken broth to the skillet.
Adding the bell pepper and green beans to the skillet.
4
Covering the skillet to cook the vegetables.
5
Adding the coconut milk sauce to the skillet.
6
  1. Add the green beans and red bell pepper to the skillet.
  2. Cover the skillet, reduce the heat and simmer for 5-7 minutes or until the vegetables are tender.
  3. Add the coconut milk/mango sauce to the skillet.
Adding some diced mango to the skillet.
7
Adding some fresh lime juice to the sauce.
8
Finished Thai mango chicken curry in the skillet.
9
  1. Add some additional cubed mango to the skillet.
  2. Finish the sauce with a squeeze of fresh lemon juice and salt and pepper, as needed.
  3. Allow to simmer briefly, then spoon over rice to serve.

Recipe video

Recipe tips!

  • I enjoy this curry with basmati, jasmine or long-grain rice. Start the rice before you start the curry as the curry comes together quite quickly.
  • Don’t forget to taste the sauce at the end of cooking and add salt, as needed. A good seasoning with salt will bring all the great flavours together. You can also stir in a bit more red curry paste if you enjoy a fuller-flavoured curry.
Thai mango chicken curry in bowl with rice.

Making ahead and storing

I’ve found Thai curries to hold up really well when made ahead. Simply refrigerate and reheat later to serve.

Store leftovers in the refrigerator for up to 2 days.

This curry could be frozen, though the sauce may change texture slightly after freezing and thawing.

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Thai mango chicken curry in bowl with rice.

Get the Recipe: Thai Mango Chicken Curry

A quick and delicious Thai red curry with mango, chicken, coconut milk, bell peppers and green beans. A perfect weeknight dinner. Just add rice!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

Coconut Mango Sauce:

  • 13.5 oz (400 ml) canned coconut milk, full-fat or lite
  • 1 Tablespoon cornstarch
  • 1/2-3/4 cup mango, cubed, fresh or thawed frozen mango
  • 1 Tablespoon fish sauce, or soy sauce
  • 2 teaspoons lemongrass paste, optional

For the curry:

  • 2-3 teaspoons cooking oil
  • 2 large boneless, skinless chicken breasts
  • 2 Tablespoons ginger garlic paste, or 1 Tbsp ginger and 1 Tbsp garlic, minced
  • 2-3 Tablespoons Thai red curry paste
  • 1/2 cup chicken broth
  • 1 1/2 cups green beans, chopped fresh or frozen
  • 2 cups red bell peppers, sliced or chopped
  • 1/2 cup mango, cubed fresh or frozen mango
  • Juice of 1/2 lime
  • salt and pepper, as needed

For garnish:

  • fresh cilantro, chopped
  • lime wedges, for drizzling

Instructions
 

  • If serving with rice, start the rice cooking before you start the curry.
  • Combine the coconut mango sauce ingredients in a blender or food processor and blend together until smooth. Set aside.
  • Heat the cooking oil in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink. Add the ginger garlic paste and red curry paste. Cook together with the chicken for a minute or so. Add the chicken broth to the skillet, then add the green beans and red bell pepper. Stir together. Cover the skillet and reduce the heat to medium-low. Allow to simmer covered for 5-7 minutes or until the vegetables are just tender.
  • Remove the lid from the skillet. Add the coconut mango sauce to the skillet, the cubed mango and then add the juice from 1/2 a lime. Stir together and let cook briefly. Taste the sauce and add salt and pepper, as needed. You can also stir in additional red curry paste at the end of cooking if you'd like a fuller curry flavour.
  • To serve, spoon some rice into a bowl. Use a slotted spoon to spoon the curry into the bowl, then use a ladle to add sauce to the bowl. Serve with chopped cilantro and lime wedges for drizzling.

Notes

Tips!
You could substitute boneless, skinless chicken thighs. You would need 5-6 chicken thighs.
Nutritional information does not include rice. 
Be sure to taste and season at the end of cooking. I find Thai curries benefit from some salt to bring together all the great flavours. 
Be sure to read the notes above this Recipe Card for substitution suggestions, along with step-by-step photos and a recipe video that you might find helpful.
Cuisine: Thai
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 387kcal, Carbohydrates: 22g, Protein: 17g, Fat: 27g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 451mg, Potassium: 816mg, Fiber: 6g, Sugar: 14g, Vitamin A: 4262IU, Vitamin C: 119mg, Calcium: 57mg, Iron: 3mg
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