Chicken & Poultry Soups & Stews

Chicken & Mango Thai Red Curry

A quick Thai-inspired curry combining tender chicken with the warmth of red curry paste and the natural sweetness of ripe mango for a balanced, flavourful dish.

4.7 (3 reviews)
By Ricky Robinson Updated June 30, 2023

This straightforward recipe brings together the distinct heat of red curry paste, tender chicken pieces, and the natural sweetness of ripe mango. It's an ideal choice for anyone looking for a quick and satisfying meal that doesn't compromise on flavour.

The red curry paste infuses the dish with its characteristic warmth, providing a subtle kick without overwhelming the taste buds.

The chicken, cooked to perfection, absorbs the flavours of the curry, resulting in tender and juicy bites that complement the dish beautifully. The addition of ripe mango adds a touch of sweetness, creating a delightful balance to the spiciness of the curry. The bamboo shoots add texture while the coconut milk brings everything together with its creamy richness.

Chicken & Mango Thai Red Curry recipe image
Chicken & Mango Thai Red Curry

With every spoonful, this fragrant and flavourful dish will transport you to the heart of Thai cooking. The combination of aromatic sesame oil, fresh spring onions, and authentic Thai fish sauce creates layers of flavour that develop as the curry simmers.

Whether you're a fan of Thai food or simply looking to explore new combinations, this curry is sure to impress with its vibrant colour, enticing aroma, and delicious taste. The preparation is simple and the cooking time is minimal, making it perfect for busy weeknights when you want something special without the fuss. Fresh coriander adds a final burst of brightness that lifts the whole dish.

Chicken & Mango Thai Red Curry

Chicken Curry Mango
Total Time 30 min
Servings 2 servings
Calories 385 cal
Protein 32g

Ingredients

Equipment Needed

  • Whisk
  • Wok

Instructions

  1. 1
    Heat the oil in a wok and fry the sliced spring onion for a minute, then add the chopped chicken breasts and cook till lightly brown.
  2. 2
    Add the curry paste and stir, coating all of the chicken.
  3. 3
    Whisk in the coconut milk and fish sauce, and bring to the boil.
  4. 4
    Simmer, partially covered, for about 15 minutes.
  5. 5
    Add the lime juice, bamboo shoots and diced mango and cook for another minute or so.
  6. 6
    Sprinkle with coriander and serve with rice and flatbreads.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve with steamed jasmine rice and warm flatbreads to soak up the delicious curry sauce.

Variations

For extra heat, add fresh sliced red chillies or increase the curry paste. You can also swap chicken for prawns or tofu for a different protein option.

Chicken & Mango Thai Red Curry recipe image

Rate & Review

4.7 • 3 reviews

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