This delicious Thai chicken curry and mango recipe it’s a quick and easy gluten-free and dairy-free dinner that’s ready in less than 30 minutes. The creamy red curry sauce, made with coconut milk, is full of flavor and pairs beautifully with the fluffy steamed rice – your family will love it!
For more delicious Thai curries, don’t miss my authentic red curry, sweet pineapple curry, and comforting kabocha curry!
This Thai mango curry is creamy and rich, made with fresh mango and full-fat coconut milk. It is rich in flavor, perfectly balancing sweet, salty and spicy notes. Best of all, the recipe is highly customizable!
You won’t find this dish in Thailand, but I first tried it in Belgium at a Thai restaurant, where it was a crowd favorite. I decided to recreate it at home and honestly, it turned out so good I had to share it with you!
If you love mangoes and a hint of sweetness in your curry, this is for you.
Take note of the ingredients
You’ll find everything you need at your local Asian market or grocery store. The recipe card below has all the measurements you will need!
- Mango – Look for fresh mangoes such as nam dok mai, honey mango or kent mango. Avoid stringy mangoes.
- Chicken – Choose boneless, skinless chicken thighs for tender, juicy pieces, or opt for chicken breasts if you prefer a leaner cut with less fat.
- Coconut milk – Make sure you use full fat coconut milk. My favorite brand is Aroy-D.
- Waterfall – To control the consistency of the curry.
- Red curry paste – Use my recipe for homemade red curry paste (made with a mortar and pestle or a food processor) or opt for store-bought alternatives like Mae Ploy OR Masters.
- Prik who does – These are slightly spicy Thai chili peppers; replace with red peppers for a non-spicy option.
- Fish sauce – A staple in Thai cuisine, it brings savory richness and umami to curry. I highly recommend it Megachef fish saucewhich is less salty than most brands!
- Palm sugar – Palm sugar has a delicate caramel-like sweetness, essential for authentic Thai curries.
How to make mango curry
Step 1: Heat half the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny drops of oil cluster on the surface and the paste becomes shiny and slightly thicker.
Step 2: Add the water, followed by the remaining coconut milk. Bring the red curry sauce to the boil, then add the fish sauce and palm sugar.
Step 3: Add the mango puree and chicken. Let the curry cook until the chicken is fully cooked.
Step 4: Turn off the heat and add the chillies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!
Recipe customization options
You can easily modify this Thai dish with your favorite veggies and proteins or adjust the spice level!
- Vegetables: Add peppers, zucchini, carrots, green beans, corn, peas or broccoli.
- Proteins: Swap the chicken for pork, beef, duck, shrimp or tofu.
- Spice Level: Turn up the heat with extra red curry paste or sliced Thai chilies.
- Herbs: Add kaffir lime leaves; garnish with fresh Thai basil, cilantro or mint.
Storage Tips
- Refrigerate: Leftover mango curry can be stored in the refrigerator in an airtight container for up to 2 days.
- Freeze: To freeze, allow the curry to cool completely before transferring to a freezer-safe container. It will keep well for up to 3 months.
- Heat: Reheat gently on the stovetop over low heat, optionally adding a splash of coconut milk to restore its creamy texture. You can also reheat it in the microwave, stirring occasionally.
More delicious Thai curry recipes you’ll love
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Thai chicken curry and mango recipe
Thai mango chicken curry recipe with sweet mangoes and rich coconut milk. A quick, gluten-free dinner, perfect for busy evenings!
- 5.30 oz fresh mango (pass half the mango and cut the remaining half into cubes)
- 5 floz coconut milk (full of fat)
- 1 table spoon red curry paste
- 1.70 floz waterfall
- 1-3 large red chili peppers (prik who does)
- 0.5 table spoon fish sauce
- 1 teaspoon palm sugar
- 5.30 oz chicken (thinly sliced)
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Heat half the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny drops of oil cluster on the surface and the paste becomes shiny and slightly thicker.
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Add the water, followed by the remaining coconut milk. Bring the red curry sauce to the boil, then add the fish sauce and palm sugar.
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Add the mango puree and chicken. Let the curry cook until the chicken is fully cooked.
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Turn off the heat and add the chillies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!
- Use the nutrition facts sheet in this recipe as a guideline.
Calories: 635kcal | Carbohydrates: 32G | Protein: 24G | Fat: 49G | Saturated fat: 33G | Polyunsaturated fats: 4G | Monounsaturated fats: 8G | Trans fats: 0.1G | Cholesterol: 77mg | Sodium: 809mg | Potassium: 797mg | Fiber: 3G | Sugar: 25G | Vitamin A: 4132UI | Vitamin C: 59mg | Soccer: 81mg | Iron: 7mg
