Description
Mango Chicken Curry features tender chicken thighs cooked with yellow onion, garlic, ginger, Thai red curry paste, lime leaves, bell peppers, coconut milk, and sweet mango, finished with spinach and lime juice. A rich, flavorful dish perfect for dinner.
Ingredients
- 2 tbsp avocado oil (or coconut/cooking oil of choice)
- 1 pound boneless chicken thighs, cut into 1/2″ cubes
- 2 cups finely diced yellow onion (about 1 medium)
- 2 cloves fresh garlic, minced
- 2 tbsp minced fresh ginger
- 1-2 tbsp red Thai curry paste (I use 2)
- 2 small Kaffir lime leaves or 1 tsp lime zest
- 1 red bell pepper, 1/2″ dice (1 1/2 cups)
- 13.5 oz full fat coconut milk (1 can)
- 3 cups diced mango (2 cups for sauce, 1 cup to add at end)
- 1/2 cup chicken stock (optional, to thin sauce)
- 4 cups roughly chopped spinach (4 ounces)
- 1-2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce
- Sea salt to taste
- Serve with steamed jasmine or basmati rice, cilantro, and lime wedges
Instructions
- Prep all ingredients. Preheat a large sauté pan over medium-high heat.
- Add 1 tbsp oil, sauté chicken until browned and cooked through. Remove and set aside.
- Add remaining oil, onion, garlic, and ginger. Cook 4-5 minutes until softened.
- Add curry paste and cook briefly to deepen flavor.
- Blend coconut milk with 2 cups mango until smooth, pour into pan. Add lime leaves and bell pepper. Bring to boil, then simmer.
- Stir occasionally. Add chicken stock if sauce thickens too much.
- When bell pepper is tender (8–10 min), add spinach and let wilt 1–2 minutes.
- Stir in chicken, lime juice, fish sauce, and remaining mango. Adjust salt to taste and serve.
Notes
- Use Mae Ploy curry paste for best flavor. Adjust to desired spiciness.
- Atulfo mangos recommended for sweetness and low fiber.
- Indian-inspired version: omit curry paste, lime leaves, fish sauce; add turmeric, cumin, coriander, cardamom.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Indian, Thai