Mango Chicken Curry
Tender chicken simmered in creamy coconut milk with juicy mango and aromatic spices, finished with fresh spinach and lime. Sweet, savory, and slightly tangy, this curry is high in protein, fiber-rich, and quick enough for any weeknight meal. Serve with rice or enjoy on its own for a wholesome, flavorful dinner.
Equipment
- 10–12 inch sauté pan or skillet
- Knife and cutting board
- Measuring Cups and Spoons
- Blender or food processor
- Wooden spoon or spatula
Ingredients
- 2 tbsp avocado oil or coconut/neutral cooking oil
- 1 pound boneless chicken thighs cut into ½-inch cubes
- 2 cups finely diced yellow onion 1 medium
- 2 cloves garlic minced
- 2 tbsp minced fresh ginger
- 1 –2 tbsp red Thai curry paste adjust to taste
- 2 small Kaffir lime leaves or 1 tsp lime zest
- 1 red bell pepper diced into ½-inch pieces (~1½ cups)
- 13.5 oz full-fat coconut milk 1 can
- 3 cups diced ripe mango divided (2 cups for sauce, 1 cup for finishing)
- ½ cup chicken stock optional, to thin sauce
- 4 cups roughly chopped spinach 4 oz
- 1 –2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce
- Sea salt to taste
Optional for Serving:
- Steamed jasmine or basmati rice
- Fresh cilantro chopped
- Lime wedges
Instructions
- Prep Ingredients for Success: Begin by gathering all your ingredients. Dice the yellow onion finely and mince the garlic and ginger so they release maximum flavor when cooked. Cut the chicken thighs into ½-inch cubes for even cooking, and chop the red bell pepper into small, uniform pieces. Dice 3 cups of mango, reserving 2 cups for the sauce and keeping 1 cup aside for adding at the end. Roughly chop the spinach and measure the coconut milk, curry paste, lime juice, fish sauce, and optional chicken stock. Having everything ready makes cooking smooth and stress-free.
- Heat the Pan for Browning: Place a 10–12 inch sauté pan or skillet over medium-high heat. Allow it to warm up until it is hot but not smoking. Add 1 tablespoon of avocado oil, swirling to coat the bottom of the pan evenly. Heating the pan properly ensures the chicken will brown beautifully instead of steaming.
- Sear the Chicken: Add the cubed chicken thighs to the hot oil in a single layer. Let them cook undisturbed for 2–3 minutes to develop a golden-brown sear. Stir occasionally to brown all sides evenly. Cook until the chicken is just done and slightly firm to the touch, about 6–7 minutes in total. Once browned, transfer the chicken to a plate and set aside. This step locks in the juices and flavor.
- Sauté Aromatics for Depth: In the same pan, add the remaining tablespoon of oil. Lower the heat to medium-low. Add the finely diced onions, minced garlic, and ginger. Cook slowly for 4–5 minutes, stirring occasionally, until the onions are soft, translucent, and lightly golden. This gentle cooking releases the natural sweetness of the onions and infuses the oil with garlic and ginger flavor, creating the base of the curry.
- Bloom the Curry Paste: Add 1–2 tablespoons of red Thai curry paste to the softened onion mixture. Stir continuously for 1–2 minutes to allow the paste to bloom. Cooking the paste briefly enhances its flavor, releasing aromatic oils and deepening the curry’s taste. Make sure the paste does not burn—stir gently over medium-low heat.
- Blend Coconut Mango Sauce: In a blender or food processor, combine 13.5 ounces of coconut milk with 2 cups of the diced mango. Blend until smooth and creamy. This mixture forms a luscious, naturally sweet curry base that balances the savory and spicy flavors perfectly.
- Combine Sauce and Vegetables: Pour the blended coconut mango sauce into the pan with the aromatics and curry paste. Stir to combine, ensuring everything is evenly coated. Add the lime leaves (or lime zest) and the diced red bell pepper. Raise the heat to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. This allows flavors to meld beautifully while preventing the sauce from scorching.
- Simmer and Adjust Consistency: Let the curry simmer for 8–10 minutes, stirring occasionally to prevent sticking. The bell peppers should become tender, and the sauce should thicken slightly. If the sauce becomes too thick or begins to stick, stir in up to ½ cup of chicken stock until you reach your desired consistency. This step ensures a smooth, creamy curry that clings to the chicken and vegetables.
- Add Spinach and Wilt: Spread the chopped spinach evenly over the top of the curry. Allow it to wilt naturally for 1–2 minutes without stirring immediately. This gentle wilting preserves the vibrant green color and delicate texture of the spinach. Once wilted, fold the spinach into the curry evenly, distributing it throughout the sauce.
- Return Chicken and Final Touches: Return the seared chicken cubes to the pan. Stir to coat the chicken in the sauce completely. Add the remaining 1 cup of diced mango for bursts of sweet, juicy flavor. Stir in 1–2 tablespoons of freshly squeezed lime juice and 1 tablespoon of fish sauce to brighten and season the curry. Taste the sauce and adjust with sea salt if necessary. This final step ensures a balanced sweet, savory, and tangy flavor profile.
- Serve and Garnish Beautifully: Spoon the curry over steamed jasmine or basmati rice. Garnish with freshly chopped cilantro and lime wedges for an extra pop of color and freshness. Serve immediately while warm for the best flavor and texture. The curry is rich, creamy, and packed with vibrant flavors and nutrition in every bite.
Notes
- Use ripe, juicy mangos (Ataulfo or honey) for the sweetest, smoothest sauce.
- Adjust red Thai curry paste according to your preferred spice level.
- Coconut milk richness varies—choose full-fat for creaminess or light for a lower-fat option.
- Bloom the curry paste with onions, garlic, and ginger for deep, layered flavors.
- Cut chicken into uniform pieces for even cooking and tender bites.
- Reserve 1 cup of mango to add at the end for fresh bursts of sweetness.
- Sear chicken first to lock in juices and develop caramelized flavor.
- Stir occasionally while simmering to prevent the sauce from sticking or burning.
- Add lime juice and fish sauce at the end to balance sweetness and enhance flavor.
- Garnish with fresh cilantro or crushed peanuts for texture, aroma, and visual appeal.
