Description
This Tantalizing Mango Chicken Curry is a vibrant and flavorful dish that perfectly balances juicy chicken thighs with the natural sweetness of ripe mangoes. Infused with aromatic Thai curry paste, kaffir lime leaves, and creamy coconut milk, this curry delivers a deliciously exotic flavor experience that’s easy to prepare and sure to brighten any dinner table.
Ingredients
Scale
Protein & Produce
- 1 pound Boneless chicken thighs, cut into cubes
- 1 cup Finely diced yellow onion
- 3 cloves Fresh garlic, minced
- 1 tablespoon Minced fresh ginger
- 1 medium Red bell pepper, diced
- 3 cups Diced mango, divided
- 2 cups Roughly chopped spinach
- 3 leaves Kaffir lime leaves
Liquids & Condiments
- 1 tablespoon Avocado oil, plus 1 tablespoon additional
- 1 can Full fat coconut milk
- 1 cup Chicken stock
- 2 tablespoons Freshly squeezed lime juice
- 1 tablespoon Fish sauce
- to taste Sea salt
Spices & Paste
- 2 tablespoons Red Thai curry paste
Instructions
- Preparation: Gather all ingredients. Dice the onions, mince the garlic and ginger, and cut the chicken thighs into cubes to prepare for cooking.
- Preheat Pan and Brown Chicken: Heat a large sauté pan over medium-high heat and add 1 tablespoon of avocado oil. Add the cubed chicken and sauté for 5-7 minutes until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the pan. Toss in the diced onion, minced garlic, and ginger. Cook for 4-5 minutes until the onions are golden and softened, releasing fragrant aromas.
- Add Curry Paste: Stir in the red Thai curry paste and cook for 1-2 minutes to bloom the spices and enhance the curry’s flavor.
- Blend Coconut Mango Mixture: In a blender, combine the full-fat coconut milk with 2 cups of the diced mango and blend until smooth. Pour this creamy mixture into the pan and stir thoroughly to combine with the cooked aromatics and curry paste.
- Add Vegetables and Simmer: Add the kaffir lime leaves and diced red bell pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Adjust Consistency: Stir occasionally, adding chicken stock to thin the curry if needed. Let the curry thicken slightly by cooking an additional 5-7 minutes.
- Add Spinach and Wilt: Gently fold in the roughly chopped spinach and allow it to wilt in the curry for about 1 minute.
- Finish the Curry: Return the browned chicken to the pan. Stir in the freshly squeezed lime juice and fish sauce for brightness and umami. Then fold in the remaining 1 cup of diced mango. Season the curry with sea salt to taste.
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor absorption.
- Kaffir lime leaves add a distinct citrus aroma—if unavailable, substitute with a small teaspoon of lime zest.
- The curry can be adjusted in spiciness by balancing the amount of red Thai curry paste used.
- Leftover curry stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thinner curry consistency, gradually add more chicken stock while simmering.
