Simple Homemade Thai Mango Curry Recipe

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thai curry

What’s Up, Hungry People

I’m always game for a delicious curry—add in some mango, and I’m on it like white on rice! This week, I took on the challenge of making a simple yet flavorful Thai Mango Curry, true to the vibrant and fresh essence of Thai cuisine.

The main distinction between Thai and Indian curries lies in their ingredient profiles and preparation methods. Thai curry often emphasizes fresh ingredients such as ginger root and fruits, contributing to its distinct, vibrant flavors. On the other hand, Indian curry typically relies on a rich tapestry of ground spices, delivering a more gradual, “slow burn” kind of heat. While both styles offer varying levels of spiciness, Thai curry is known for its immediate punch of flavor.

One of the reasons curry ranks high on my list of go-to dishes is its versatility and ease of preparation. It’s a comfort to know that making a scrumptious Thai curry doesn’t require an all-day simmer; these flavors come alive quickly, making it ideal for busy weeknights or whenever you’re not in the mood for a kitchen marathon. Honestly, Thai curry is so straightforward, it practically makes itself.

Here’s What You Need

  • Chicken: Serves as the main protein source.
  • Coconut milk: Creates a creamy texture and mild flavor.
  • Mango chunks: Adds a natural sweetness.
  • Shallot: Provides a subtle sharpness.
  • Fresh ginger: Contributes a spicy, sharp taste.
  • Garlic: Infuses the dish with a strong, aromatic flavor.
  • Jalapeño: Adds heat, which can be adjusted for spice level.
  • Red curry paste: Gives a distinctive Thai flavor and color.
  • Thai herb paste: Infuses the dish with traditional Thai flavors.
  • Hot yellow curry powder: Introduces warmth and depth.
  • Turmeric: Offers a bold color and earthy flavor.
  • Chicken broth: Enhances the overall liquid content for a smoother curry.
  • Fish sauce: Provides saltiness and depth.
  • Lime juice: Brightens the dish with acidity.
  • Butter: Used for frying and adds richness.
  • Basmati rice: Acts as a base to absorb and complement the curry.
  • Cilantro: Adds a fresh, herbal finish.
  • Salt and pepper: Basic seasoning to enhance the overall flavor.

Let’s Cook

First up, get your rice going by following the instructions on the package. While that’s cooking, grab your ginger, garlic, and jalapeño. Peel and mince the ginger and garlic, and if you like a bit of a kick, leave those jalapeño seeds in. Toss these along with the shallot and mango into a food processor. Blitz it until everything is nicely combined into a paste.

Cooking the Chicken

Now, heat up a tablespoon of butter in a large skillet over high heat. Pop the chicken chunks in and fry them until they’re golden and cooked through; this should take about 6-8 minutes. Don’t forget to season with a bit of salt and pepper. Once done, scoop the chicken out and set it aside. Keep the skillet on the heat and throw in the rest of your butter.

Bringing It All Together

Dump that spicy mango mix you just made into the skillet. Stir it around and let it fry until it smells too good to resist, which should be in about 3-4 minutes. Now, stir in your red curry paste, hot yellow curry powder, and turmeric until everything looks well acquainted. Pour in the coconut milk and let the mixture come to a simmer. Stir it smooth, then add the chicken broth, fish sauce, and lime juice. Bring it back to a simmer, then add your chicken back into the skillet. Let it all cook together for another 4-5 minutes, just until the chicken is heated through.

Perfecting Your Thai Mango Curry

  • Managing spice levels: To control the heat, adjust the amount of jalapeño and red curry paste according to your preference. Removing seeds from jalapeños can significantly reduce their heat.
  • Enhancing flavor with mango: Choose mangoes that are ripe yet firm to ensure they add sweetness without becoming mushy during cooking.
  • Achieving perfect rice: Rinse basmati rice thoroughly before cooking to remove excess starch, ensuring fluffy rice that doesn’t clump.
  • Storing for later: This curry can be refrigerated for up to three days. The flavors will intensify, making leftovers taste even better. Reheat on low to prevent the chicken from drying out.
  • Serving suggestions: Serve this curry with basmati rice to balance the bold flavors, or switch it up with quinoa for a nutritious twist.

Who knew that a dash of mango and a splash of coconut milk could transform the humble curry into something so spectacular? This Thai mangocCurry not only brings the heat but also dances with sweet and tangy flavors that’ll have you scooping seconds before you know it.

Perfect for those nights when you want something a little different but don’t want to spend hours in the kitchen. Just a quick whirl of the food processor, a sizzle in the skillet, and you’ve got a meal that’s bound to impress.

thai curry

Thai Mango Curry

The Starving Chef
This Thai curry combines sweet mangoes and coconut milk with a spicy kick from jalapeños, all ready in under 30 minutes.
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Curry, International, Thai
Servings 4


  • 16 oz chicken cut into chunks
  • 1 cup coconut milk
  • 1 cup mango chunks
  • 1 shallot sliced
  • 4 tablespoons fresh ginger minced
  • 4 tablespoons garlic peeled
  • 1 jalaepno
  • 3 tablespoons red curry paste
  • 3 tablespoons Thair herb paste (usually found in produce by the boxed herbs)
  • 4 tablespoons hot yellow curry powder
  • 2 tablespoons turmeric
  • ½ cup chicken broth
  • 1 tablespoon fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons butter or ghee
  • cooked basmati rice for serving
  • cilantro for topping
  • salt & pepper to taste


  • Cook the rice according to the package instructions.
  • Peel and mince the ginger. Trim the jalapeño, leaving the seeds intact if desired for spiciness. Use a food processor to blend together the mango, shallot, ginger, garlic, and jalapeño until the mixture resembles a paste.
  • In a large skillet over high heat, add a tablespoon of butter 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 butter.
  • Add the contents of the food processor to the skillet. Sauté 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.
  • 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 cilantro, as desired. Enjoy!

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 165°F. Serve over rice.
Keyword curry, mango, Thai
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