Mango Chicken Curry Coconut (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 tablespoons coconut oil
02 -
1 large yellow onion, chopped (1.5 cups)
03 -
1 red bell pepper, chopped
04 -
2 tablespoons minced fresh ginger, coarsely chopped
05 -
2 tablespoons garlic, coarsely chopped
06 -
3 tablespoons red curry paste
07 -
2 teaspoons ground coriander
08 -
2 teaspoons yellow curry powder
09 -
1/2 teaspoon ground cumin
10 -
2 cups ripe mango, divided
11 -
1 (13.5-ounce) can full-fat coconut milk
12 -
1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
→ Optional Additions
13 -
Chopped cilantro, approximately 1/3 cup
14 -
Zest and juice of 1 lime
15 -
Fish sauce, to taste
16 -
Kaffir lime leaves, to taste
17 -
Cooked rice, for serving
# Steps to Follow:
01 -
Heat coconut oil in a large pot over medium heat. Once melted and hot, add chopped onions and red bell pepper. Sauté, stirring occasionally, until softened, about 7–9 minutes. Add garlic and ginger and cook for an additional minute. Add red curry paste, ground coriander, curry powder, cumin, and 1 teaspoon salt. Cook, stirring constantly, until very fragrant, 1–3 minutes. Reduce heat if needed to prevent sticking, and add a touch more oil if required.
02 -
Add 1 cup of mango and cook, stirring constantly, for 1 minute. Shake the can of coconut milk vigorously and pour it into the pot. Increase the heat to high and bring the mixture to a boil. Lower the heat to a simmer and cook for 10–15 minutes.
03 -
Carefully transfer the cooked sauce mixture to a blender. Blend until completely smooth, then return the blended sauce to the pot over medium-low heat and bring it back to a gentle simmer.
04 -
Add the chicken to the simmering sauce and stir to combine. Cover the pot with a lid and cook for 8–15 minutes, depending on the size and cut of the chicken pieces. Check for doneness using a meat thermometer or by cutting the largest piece—chicken should be fully white throughout.
05 -
Once the chicken is cooked, reduce the heat to the lowest setting and stir in the remaining 1 cup of mango. If desired, add chopped cilantro, lime zest and juice, fish sauce, and/or kaffir lime leaves. Taste and adjust seasoning—add salt if needed, fish sauce for less sweetness, or a pinch of sugar for more sweetness. Serve hot over cooked rice and garnish with additional cilantro, if desired.
# Additional Notes:
01 -
Use ripe mangoes for optimal sweetness and flavor balance in the curry.
02 -
Avoid omitting the chicken thigh option for a more tender texture compared to chicken breast.