Mango Chicken Coconut Curry



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Mango Chicken Coconut Curry

Course: Dinner
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: Michelle De La Cerda

A little bit spicy and creamy, and a whole lotta delicious this Thai-inspired curry is loaded with chicken and mango. 



  • 3 tbsp Sesame oil, divided 2:1 can sub with peanut oil
  • 3 chicken breast, cubed/diced
  • 1/2 cup diced yellow onion
  • 1 large red bell pepper; julienned
  • 1 large green bell pepper; julienned
  • 3 cloves garlic; minced/grated
  • 2 tbsp yellow curry paste (Thai)
  • ½-3/4 tsp ground ginger
  • 1 1/2 tsp fish sauce
  • 1 cup chicken broth
  • 1/4 cup cilantro plus more for garnish
  • 3 cups frozen mango chunks
  • 2 cups coconut milk divided 1:1
  • Cooked Jasmine Rice


  1. Heat the wok on high, add 2 tbsp. sesame oil.

  2. Add chicken and cook until mostly done; remove and set aside.

  3. Add remaining sesame oil to the still hot wok.

  4. Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.

  5. Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved. 

  6. Simmer for 3 minutes, allowing the liquid to reduce.

  7. Return the chicken to the wok with its released juices.

  8. Continue to reduce for another 2 minutes.

  9. Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.

  10. Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.

  11. Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro. 


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