This mango chicken curry is creamy, rich, and bursting with tropical flavor. Juicy mango chunks simmer in fragrant curry sauce made with coconut milk, yellow curry paste, and tender chicken.
If you love cozy, flavor-packed curries like this one, try my Thai Pumpkin Curry with Chicken, Mango Curry Dipping Sauce, Stuffed Spaghetti Squash with Tom Yum Paste, Thai pumpkin curry or Thai roasted duck and pineapple curry.
What Is Mango Chicken Curry?
This easy mango curry is a fusion of sweet, savory, and creamy — inspired by both Thai and Indian cuisine. The sweetness of ripe mangoes balances perfectly with the warmth of curry powder and the savory depth of coconut milk. It’s not a traditional Thai curry, but the flavors feel familiar if you love Thai coconut curries or Indian restaurant-style chicken curry.
It’s the kind of meal that tastes restaurant-quality but comes together fast enough for busy weeknights — perfect over jasmine or basmati rice.
Why You’ll Love This Curry
This dish hits the right balance of sweet and savory with a little heat. It’s quick, creamy, and made with simple pantry staples from your local grocery store. Even better, it’s a great recipe for meal prep — the flavors get richer the next day, and it’s easy to reheat for lunch or dinner.
Jump to:
- What Is Mango Chicken Curry?
- Why You’ll Love This Curry
- Ingredients
- Yellow Curry Paste vs. Yellow Curry Powder
- Instructions
- How to Serve
- Helpful Kitchen Tips
- Helpful Tip: Choosing Mangoes for Curry
- How to Store Leftovers
- Other Thai-Inspired Recipes You’ll Love
- Frequently Asked Questions
- Related
- Easy Mango Chicken Curry
- To do:
- Hi there, I’m Suwanee!
Ingredients
- Ripe mangoes. The star ingredient! Use juicy, ripe mangoes for sweetness. Fresh is best, but frozen mango chunks work too.
- Chicken thighs or chicken breasts. Tender and juicy, they soak up the curry sauce beautifully.
- Onion and garlic. These build the base flavor — sauté until fragrant before adding the curry paste.
- Yellow curry paste or curry powder. The heart of the dish. Use yellow curry paste for more heat, or curry powder for a milder flavor.
- Turmeric. Adds color and a warm, earthy note.
- Full-fat coconut milk. Gives the curry that creamy, silky texture — you can substitute light coconut milk if you prefer.
- Chicken broth or stock. Helps thin the sauce while keeping it flavorful.
- Brown sugar. Balances the tangy and savory notes.
- Fish sauce or soy sauce. Adds a hint of umami — don’t skip this little dash!
- Fresh basil or cilantro. Brightens the curry right at the end.
Yellow Curry Paste vs. Yellow Curry Powder
For this mango chicken curry, I used Mae Ploy yellow curry paste — it’s bold, aromatic, and gives that rich Thai flavor I love. Mae Sri brand or my homemade yellow curry paste are great options too.
You can use yellow curry powder if that’s what you have, but it’s milder and less herbal. To boost the flavor, add an extra tablespoon of garlic and ½ onion when cooking. It’ll bring back some of that depth you’d get from the paste.
Homemade yellow curry paste (Left image) and Thai yellow curry powder. Both easy and quick to make.
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add garlic and onion and cook until soft and fragrant.
- Add curry paste. Stir in yellow curry paste (or curry powder) and turmeric. Cook for 1 minutes until fragrant and darkened slightly.
- Add chicken. Stir in chicken pieces, coating them in the curry mixture. Sear for 1–2 minutes until lightly browned but not fully cooked.
- Add liquids. Pour in coconut milk and chicken broth. Stir gently and bring to a simmer over medium heat.
- Add mango and season. Stir in mango chunks, stir then add fish sauce and brown sugar. Cover and simmer for 8–10 minutes on low heat until mango softens and the sauce thickens.
- Finish with basil. Taste and adjust for salt or sweetness. Turn the heat off, then add fresh basil or cilantro. Let the residual heat cook the basil.
How to Serve
This mango curry pairs beautifully with coconut rice, pandan rice, jasmine or basmati rice, naan bread or cauliflower rice for a lighter option. Add a squeeze of lime juice right before serving for a bright finish. It’s also delicious with crispy roti or warm naan.
Helpful Kitchen Tips
- Use ripe mangoes. Fresh, juicy mangoes give the curry its signature sweetness.
- Adjust spice level. Add red curry paste, cayenne pepper, or red pepper flakes for extra heat.
- For meal prep. Store leftovers in an airtight container in the fridge for 3–4 days — it tastes even better the next day.
- Thicker sauce? Let it simmer uncovered a few more minutes.
- Make it vegetarian. Swap chicken for chickpeas, tofu, or mixed vegetables.
Helpful Tip: Choosing Mangoes for Curry
- Taste and adjust the sugar depending on how sweet or tart your mangoes are.
- I used fresh Ataulfo mangoes for this curry — they’re creamy, lightly sweet, and hold their shape perfectly when simmered. Champagne mangoes work too, but they’re softer and sweeter, better for mango sticky rice than savory dishes.
- If you can’t find Ataulfo, try Kent or Honey mangoes, or use frozen mango chunks (just thaw first). Skip mango purée — you’ll lose that nice fruity texture.
How to Store Leftovers
Cool completely before storing. Keep in an airtight container in the fridge for up to 3–4 days. Reheat over low heat, adding a splash of chicken stock or coconut milk if needed. You can also freeze it for up to 2 months — thaw overnight and warm gently before serving.
Other Thai-Inspired Recipes You’ll Love
- Thai basil pesto
- Thai basil pesto pasta with shrimp
- Spaghetti Pad Kee Mao
- Mango Ice Cream (No Churning!)
- Butternut squash with feta
Frequently Asked Questions
A little bit! It has a gentle warmth from curry paste, but the mango and coconut milk mellow it out.
Yes. It’s made with lean protein, fresh fruit, and wholesome ingredients. Use light coconut milk for a lighter option.
Absolutely! It freezes beautifully. Let it cool, store in freezer-safe containers, and thaw in the fridge overnight before reheating.
It’s lightly sweet — the sweetness of the mango balances the savory curry perfectly.
Related
Looking for other recipes like this? Try these:
Easy Mango Chicken Curry
- Total Time: 30 minutes
- Yield: 6 servin gs 1x
- Diet: Gluten Free
Description
It’s the kind of meal that tastes restaurant-quality but comes together fast enough for busy weeknights — perfect over jasmine or basmati rice.
Ingredients
- 2 tablespoons oil
- 6 garlic cloves, minced
- ½ onion or 2 shallots, roughly chopped
- ¼ cup yellow curry paste or 2 tablespoons curry powder
- 1 teaspoon turmeric (for added color and earthy flavor)
- 1 pound chicken (thighs or breasts), cut into 1 ½-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken stock
- 1 pound mango, cut into 1x1-inch chunks
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- 1 large handful of fresh basil
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add garlic and onion and cook until soft and fragrant.
- Add curry paste. Stir in yellow curry paste (or curry powder) and turmeric. Cook for 1 minutes until fragrant and darkened slightly.
- Add chicken. Stir in chicken pieces, coating them in the curry mixture. Sear for 1–2 minutes until lightly browned but not fully cooked.
- Add liquids. Pour in coconut milk and chicken broth. Stir gently and bring to a simmer over medium heat.
- Add mango and season. Stir in mango chunks, stir then add fish sauce and brown sugar. Cover and simmer for 8–10 minutes on low heat until mango softens and the sauce thickens.
- Finish with basil. Taste and adjust for salt or sweetness. Turn the heat off, then add fresh basil or cilantro. Let the residual heat cook the basil.
Notes
- Use ripe mangoes. Fresh, juicy mangoes give the curry its signature sweetness.
- Adjust spice level. Add red curry paste, cayenne pepper, or red pepper flakes for extra heat.
- For meal prep. Store leftovers in an airtight container in the fridge for 3–4 days — it tastes even better the next day.
- Thicker sauce? Let it simmer uncovered a few more minutes.
- Make it vegetarian. Swap chicken for chickpeas, tofu, or mixed vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Curries
- Method: stove top
- Cuisine: thai, fusion
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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