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Thai Mango Chicken Curry

This is one of the best Thai dishes you’ll ever eat – sweet, salty, sour, spicy – such an amazing umami flavor.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 tbsp cooking oil
  • 4 cloves garlic minced
  • 1 onion chopped
  • 1 chicken cube
  • 500 g chicken cut into pieces (I used chicken thighs & legs)
  • 4 tbsp red curry paste
  • 200 ml (half a can of) coconut milk full fat
  • 180 ml (3/4 cup) water
  • 1 cup mango puree see notes
  • 3 dried kaffir lime leaves
  • Salt to taste (you can also use fish sauce)
  • Coriander leaves to serve
  • Lime to serve

Instructions

  1. Add chicken pieces in a bowl and coat the chicken with 1 tbsp of curry paste.
  2. In a skillet over medium-high heat, add oil and wait until hot enough. Add chicken pieces and sear for about 3 minutes each side. Remove from the skillet and transfer to a plate.
  3. In the same skillet, add garlic and onion; sauté until fragrant (about one minute). Add 3 tbsp curry paste and chicken cube.

  4. Return the chicken to the skillet then add water; put the lid on. When the water starts boiling, turn the heat to low-medium and let simmer for 20 minutes.

  5. Add dried kaffir lime leaves, coconut milk, and mango puree. Let simmer again for 15 minutes or until the chicken is cooked. Season with salt or fish sauce.

  6. Remove from the heat and transfer to a serving plate.

  7. Serve with rice. You can garnish with coriander leaves and drizzle with lime juice before enjoying. You can also serve this with chopped red chili or chili flakes.

Recipe Notes

If using cubed chicken breasts, lessen the cooking time as they tend to cook faster.