Recipe: Spicy Mango Chicken Curry (easy!)

Food Lovers — By Rachel Greenberg on February 24, 2012 at 5:14 pm

This Thai-style curry couldn’t get much easier…or more delicious. Mango compliments rich coconut milk and spicy curry paste perfectly, creating a fancy-tasting weeknight dish that’s way better than take-out. Enjoy with Basmati or brown rice.

Adapted from

Image: arsheffield/Flickr


  • 2 ripe mangoes, peeled and sliced
  • 1 (10 oz) can of coconut milk
  • 4 teaspoons vegetable oil
  • 4 teaspoons spicy curry paste
  • 2-3 boneless chicken breast, cut into strips
  • 4 medium shallots, sliced
  • chopped vegetables of choice (mushroom, bell pepper, Japanese eggplant)
  • 4 teaspoons vegetable oil
  • Optional garnish – 1 large English cucumber sliced and/or chopped cilantro


  1. Put half of the mango slices into a food processor or blender with the entire can of coconut milk. Process until smooth and save for later.
  2. Heat oil in a pan over medium-high heat. Add curry paste and stir for one minute. Then add the chicken breast and sliced shallots and cook until the chicken is not longer pink and the shallots have softened, about 4 minutes. Add the vegetables and continue cooking, 2 minutes. Pour in the mango/coconut milk puree and cover. Cook until puree is heated through and vegetables have softened.
  3. Remove from heat and stir in remaining mango slices. Garnish with cucumber and cilantro if using.


Tags: chicken, cooking, curry, mango, thai

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