This might just be the most mouthwatering 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 chicken curry is a new contender for first place alongside it. One bite of the sweet-spicy combo with savory flavors 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!
Ingredients & Substitutions
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 flavors. 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 creamy coconut milk with some mangoes for a slightly sweet and super silky sauce. You want to be sure you use full-fat coconut milk. Low-fat coconut milk or light coconut milk won’t give you good flavor in a curry. Chicken stock – or chicken broth 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 ripe mangos are 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.
Now let’s make this Mango Chicken Curry step by step
Step 1 Prep all the ingredients before you begin to cook. This recipe requires a few minutes of hands-on cooking, then it simmers on its own. And since it comes together fairly fast you don’t want to scramble to get your ingredients ready. 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! Step 2: Next we’ll sauté the chicken before removing it from the pan. This step is so the chicken doesn’t overcook while the curry simmers. Step 3: After the chicken is done, sauté the onions, garlic, and ginger together until softened. At this stage, you also add the curry paste and stir it into the finished onion mixture. This allows the flavors to develop in the curry paste. Step 4: Then add some of the chopped mangoes with the coconut milk into a blender and blend until a smooth creamy sauce forms. You can also use a food processor for this step. You can use thawed frozen mango for this curry which works great, but fresh mango definitely has the edge when you can get it. Step 5: Next pour the mango-coconut sauce over the top of the onion curry paste mixture. Step 6: Then add the bell pepper and simmer until the curry 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. Step 7: When the sauce is done, it’s time to add the spinach. Simmer while mixing in the spinach, cooking just to wilt it. Step 8: Remove the lime leaves, and add the final touches of fresh lime juice, fish sauce, and diced mango. Season to taste and serve.
Coconut Curry Recipe inspiration
Easy Chicken Coconut Curry (Indian-inspired) Thai Chicken Green Coconut Curry Thai Yellow Chicken Coconut Curry Thai Pumpkin Coconut Curry Ethiopian Berbere Chicken Coconut Curry Thai Coconut Curry Noodle Soup
I sure hope you enjoy this Thai Mango Chicken Curry recipe. It’s been a huge hit in our house, and I know you’ll love it too! And if you enjoyed this recipe, I hope you’ll leave me a comment/rating below. I absolutely love hearing from you here.
