Thai Mango Curry

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Thai Mango Curry Super Hungry? Jump to the Recipe

I'm always game for a delicious curry - add in some mango, and I'm on it like white on rice! For this week's challenge, I made a simple curry in true Thai style.

The main difference between Thai and Indian curries is that Thai curry focuses more on fresh ingredients like ginger root and fruit while Indian curry is typically dry and made up of ground spices. Both can vary in heat, but Indian curry gives a "slow burn" while the Thai curry pumps it upfront.

Curry is one of my favorite dishes to make because it is so versatile and can be made quickly from ingredients I almost definitely already have handy. Thai curry also takes less time to fully develop flavors, which I'm all for, especially on weeknights when I'm feeling lazy. But curry is so easy anyways, it practically makes itself.

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Thai Mango Curry

  • Number of Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Thai Mango Curry


  • 16 oz chicken, cut into chunks
  • 1 cup coconut milk
  • 1 cup mango chunks
  • 1 shallot, sliced
  • 4 tbsp fresh ginger root
  • 4 tbsp garlic, peeled
  • 1 jalapeno
  • 3 tbsp red curry paste
  • 3 tbsp Thai herb paste (usually found in produce section by herbs)
  • 4 tbsp hot yellow curry powder
  • 2 tbsp turmeric
  • ½ cup chicken broth
  • 1 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp butter
  • cooked basmanti, for serving
  • cilnatro, for topping
  • salt & pepper, to taste

Mouth Feel


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  1. Cook the rice according to the instructions on the package. Skin the ginger root and trim the jalapeno, leaving the seeds intact as desired for spiciness. Use a food processor to blend together the mango, shallot, ginger, garlic and jalapeno. Process until the ingredients resemble a paste.
  2. In a large skillet over high heat, add a tablespoon of ghee and brown the chicken until cooked through, about 6-8 minutes. Season with salt and pepper, to taste. Remove the chicken from the skillet and set aside. Without cleaning the pan, add the remaining tablespoon of ghee.
  3. Add the contents of the food processor to the skillet. Saute until fragrant, about 3-4 minutes. Stir in the red curry paste, hot curry powder and turmeric. Pour in the coconut milk and bring to a simmer.
  4. Whisk until smooth then pour in the chicken broth, fish sauce and lime juice. Bring to a simmer then add the cooked chicken chunks. Cook until the chicken is heated through, about 4-5 minutes. Serve on a bed of rice garnished with some cilantro, as desired. Enjoy!
  5. ALTERNATE COOKING METHOD: Make curry according to the instructions above - pour over chicken breasts in a slow cooker. Cook 3 hours on high, 6 hours on low, or until the chicken's internal temperature reaches 165F. Serve over rice.

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