This delicious Thai mango chicken curry recipe is a quick and easy gluten-free and dairy-free dinner ready under 30 minutes. The creamy red curry sauce, made with coconut milk, is bursting with flavor and pairs beautifully with fluffy steamed rice—your family will love it!
For more delicious Thai curries, don’t miss my authentic red currysweet pineapple curryand comforting kabocha curry!
This Thai mango curry is creamy and rich, made with fresh mangoes and full-fat coconut milk. It’s packed with flavor, perfectly balancing sweet, savory, and spicy notes. Best of all, the recipe is highly customizable!
You won’t find this dish in Thailand, but I first tried it in Belgium at a Thai restaurant, where it was a crowd favorite. I decided to recreate it at home, and honestly, it turned out so good I had to share it with you!
If you love mangoes and a hint of sweetness in your curry, this one’s for you.
Ingredient Notes
You’ll find everything you need at your local Asian market or grocery store. The recipe card below has all the measurements you’ll need!
- Mango – Look for fresh mangoes like nam dok mai, honey mangoes, or kent mangoes. Avoid fibrous mangoes.
- Chicken – Choose boneless, skinless chicken thighs for tender and juicy pieces, or opt for chicken breasts if you prefer a leaner cut with less fat.
- Coconut milk – Make sure you use full-fat coconut milk. My preferred brand is Aroy-D.
- Water – To control the curry’s consistency.
- Red curry paste – Use my recipe for homemade red curry paste (prepared with a mortar and pestle or food processor) or opt for store-bought alternatives like Mae Ploy or Mascar.
- Prik chi fa – These are mildly spicy Thai chilies; substitute with red bell peppers for a non-spicy option.
- Fish sauce – A staple in Thai cuisine, it brings salty, umami richness to the curry. I highly recommend Megachef fish saucewhich is less salty than most brands!
- Palm sugar – Palm sugar has a subtle caramel-like sweetness, essential for authentic Thai curries.
How to make mango curry
Step 1: Heat half of the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant, and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny oil droplets pooling on the surface and the paste becomes glossy and slightly thicker.
Step 2: Add water, followed by the remaining coconut milk. Bring the red curry sauce to a boil, then stir in the fish sauce and palm sugar.
Step 3: Add the mango puree and chicken. Let the curry simmer until the chicken is fully cooked through.
Step 4: Turn off the heat and stir in the chilies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!
Recipe customization options
You can easily tweak this Thai dish with your favorite veggies, protein, or adjust the spice level!
- Vegetables: Add bell peppers, zucchini, carrots, green beans, corn, snap peas, or broccoli.
- Proteins: Swap the chicken for pork, beef, duckshrimp, or tofu.
- Spice level: Increase the heat with extra red curry paste or sliced Thai chilies.
- Herbs: Add kaffir lime leaves; garnish with fresh Thai basil, cilantro, or mint.
Storage tips
- Refrigerate: Leftover mango curry can be stored in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, let the curry cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months.
- Reheat: Reheat gently on the stove over low heat, optionally adding a splash of coconut milk to restore its creamy consistency. You can also reheat in the microwave, stirring occasionally.
More delicious Thai curry recipes you’ll love
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Thai Mango Chicken Curry Recipe
Thai mango chicken curry recipe with sweet mangoes and rich coconut milk. A quick, gluten-free dinner perfect for busy weeknights!
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Heat half of the coconut milk in a pan or pot over medium heat. Stir in the red curry paste and cook until fragrant, and the natural coconut oil begins to separate. You’ll know the natural coconut oil has separated when you see shiny oil droplets pooling on the surface and the paste becomes glossy and slightly thicker.
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Add water, followed by the remaining coconut milk. Bring the red curry sauce to a boil, then stir in the fish sauce and palm sugar.
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Add the mango puree and chicken. Let the curry simmer until the chicken is fully cooked through.
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Turn off the heat and stir in the chilies and fresh mango cubes. Serve with steamed jasmine rice and enjoy!
- Use the nutrition card in this recipe as a guideline.
Calories: 635kcal | Carbohydrates: 32g | Protein: 24g | Fat: 49g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 809mg | Potassium: 797mg | Fiber: 3g | Sugar: 25g | Vitamin A: 4132IU | Vitamin C: 59mg | Calcium: 81mg | Iron: 7mg