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!
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.
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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