This Mango Chicken Curry recipe is made with lean chicken, juicy mango, and crunchy veggies simmered in a luxuriously creamy sauce made of coconut milk and umami-packed red curry paste. It's a sweet and spicy Thai red curry made in the Instant Pot in 30 minutes!
I love incorporating seasonal fruits in curries. It elevates the dish's taste and adds a bright contrast of flavor. And if you're a mango fan, you'll love this curry!
This chicken curry with mango combines my all-time favorite fruit and my family's favorite Thai curry. It's a sweet-spicy curry sauce with a unique umami factor, thanks to the addition of mango. And with this easy recipe, it's ready in just 30 minutes in the Instant Pot.
All it needs is a simple side of steamed rice and you have a complete meal on the table in half an hour. Let's get started!
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What Is Mango Chicken Curry?
Mango chicken curry is an aromatic, sweet, and spicy Thai curry. The sauce is made with creamy coconut milk and Thai red curry paste. Chicken, vegetables, and fresh mango chunks (fresh or frozen) are added to complete the dish.
Ingredients- Notes & Substitutions
This recipe comes together with easily available ingredients that you can find at your closest supermarket. Here's what you need:
- Coconut milk: Use full-fat coconut milk for a creamy curry. Low-fat is ok too, but I don't recommend a fat-free version. I use the Chaokoh brand.
- Red Curry Paste - I use Thai Kitchen or Maesri brand for an authentic taste and a shrimp-free curry paste. Look for it in the global food section of grocery stores or online.
- Sambal Oelek (Chili Garlic Paste): An Indonesian red curry paste made with crushed red chiles, vinegar, and salt. For a mild curry, reduce it to 1 teaspoon. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste, or ¼ teaspoon crushed red pepper flakes for every teaspoon of sambal.
- Chicken: This recipe calls for chicken tenders, cut in half. These shrink to bite-size pieces after cooking, which is the size we want. Alternatively, use an equal amount of boneless, skinless chicken breasts or thighs cut into 1-inch pieces.
- Brown sugar - Or Honey or Palm sugar. Adjust the sugar to taste. If your mango is ripe and super sweet, feel free to omit the sweetener as the mangoes will add enough natural sweetness.
- Mango- If available, go for fresh mango. Alternatively, good-quality frozen mango chunks work too. One fresh mango will equal one cup of chopped mango. Check out this detailed post on how to chop a mango.
- How to pick a mango for this curry: Pick one that's firm to the touch and not too ripe, so the pieces hold their shape while cooking. An over-ripe mango will disintegrate in the curry. If using frozen, make sure to thaw it before adding.
- Bell peppers (any color) and fresh lime juice. Add your preferred veggies, like Zucchini, squash, snow peas, etc. If adding carrots, celery, or other root vegetables, add with the chicken so they get tender.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Mango Chicken Curry
Add coconut milk to the pot. Then, add the red curry paste, and chili garlic paste, and whisk it until well combined with the coconut milk (Pic 1).
Add chicken pieces and cut baby corn pieces. Stir it and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode) (Pics 2-4).
When cooking time is complete, release the pressure manually by following your cooker's quick-release instructions.
Select Saute and add the chopped mango, sliced peppers, and brown sugar. Stir and simmer for 3-4 minutes until the peppers and mango slices soften to your desired consistency (Pic 5).
Add fresh lime juice and serve with white or brown jasmine rice (Pic 6)!
Serving Suggestions
I like to serve this mango coconut curry with rice to soak up the flavor-packed sauce. For a complete meal, serve this with:
Try a Variation
Pineapple Chicken Curry: Substitute the mango and make this curry with pineapple, fresh or canned. If using canned, make sure to drain the juice beforehand.
Recipe Tips
- Use a good quality, full-fat coconut milk. I use Chaokoh brand.
- Since coconut milk is so high in fat, cook the curry under LOW pressure in the Instant Pot to prevent it from curdling.
- To keep the curry mild, use 1 teaspoon sambal oelek. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste or ¼ teaspoon crushed red pepper flakes or cayenne for every teaspoon of sambal. Keep in mind red pepper and cayenne are hotter than sambal, so start small, unless you like it spicy!
- If you can't find chicken tenders, substitute 1 pound boneless, skinless chicken breasts cut into 1-inch pieces.
- Use Fresh or frozen mango. Cut a fresh mango into bite-size pieces or use frozen mango chunks. If using frozen mango, remove one cup of mango chunks from the freezer to thaw while you gather and prep the rest of the ingredients.
- Pineapple, fresh or canned, is a great substitute for mango. If you use canned pineapple, drain the juice before using.
- Omit the brown sugar or honey if the mangoes are super ripe.
More Thai Curry Recipes
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📖 Recipe
Mango Chicken Curry
Equipment
Ingredients
- 14 oz coconut milk (1 can)
- 3 oz red curry paste (add less for mild taste, I use Thai Kitchen Brand)
- 1 tablespoon sambal oelek or any chili garlic paste (reduce to 1 teaspoon for mild)
- 1 lb. chicken tenders, cut in half see notes for substitute
- 2 cups baby corn, cut in half (1 can, drained)
For Finishing (add after pressure cooking)
- 1 cup mango peeled and cut in 1-inch slices (frozen or fresh)
- 1 cup bell peppers assorted (I use ½ green + ½ red pepper)
- 1 tablespoon brown sugar or honey
- 1 tablespoon lime juice fresh, about ½ a lime
Instructions
- Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.
- Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).
- When the cooking is complete, release the pressure manually by following your cooker's quick release instructions. (Duo: Turn vent to 'venting'; Ultra: Push down pressure valve)
- Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.
- Squeeze in lime and serve with white or brown jasmine rice!
Video
Notes
- Use a good quality, full-fat coconut milk. I use Chaokoh brand.
- Since coconut milk is so high in fat, it is best to cook this chicken curry under LOW pressure in the Instant Pot to prevent it from curdling.
- To keep the curry mild, use 1 teaspoon sambal oelek. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste or ¼ teaspoon crushed red pepper flakes or cayenne for every teaspoon of sambal. Keep in mind red pepper and cayenne are hotter than sambal, so start small, unless you like it spicy!
- If you can't find chicken tenders, substitute 1 pound boneless, skinless chicken breasts cut into 1-inch pieces.
- Fresh or frozen mango can be used. Cut a fresh mango into bite-size pieces (refer to How To Cut Mango) or use frozen mango chunks. If you use frozen mango, remove one cup mango chunks from the freezer and make sure to thaw while you gather the rest of the ingredients.
- Pineapple, fresh or canned, is a great substitute for mango. If you use canned, make sure to drain the juice beforehand.
- Omit the brown sugar or honey if the mangoes are super ripe.
Sue says
Delish recipe but no instant pot here. Converted very easily to stove top. I marinated the thin sliced chicken breast for several hours in the sauce after whisking all together. Before cooking slow poaching the chicken in the sauce, I steamed sliced carrots, snap peas and assorted peppers…added a handful of baby spinach at the last minute along with the mango, honey and lime. Taste test had me upping the spices too. Excellent result served over hit jasmine rice. Cook time was close to instant pot time too.
Thank you for sharing this recipe. (Also halved ingredients for just two people)
Aneesha says
You're welcome Sue, I'm so glad you were able to adapt it to the stove and enjoy it!
Shannon says
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group - https://www.facebook.com/groups/434020724110015/
Aneesha says
Thank you. Will do.
Ariane Arnaldo says
This recipe did not work well for me. 1 can of milk was definitely not enough liquid for all of those ingredients! Not very flavorful either but maybe I just need to ramp up the spices?
Aneesha says
Hi Ariane, I'm sorry it didn't appeal to you. Hope you enjoy it next time after your customizations.
Erica says
Hi!
Vegetarian here; if I were to use tofu, rather than chicken, how should I adjust the cooking time? Or would it be better to fry/bake the tofu separately and add it after the curry is cooked? Thanks for any help you can provide!
Aneesha says
Hi Erica, It is best to add it after pressure cooking along with mango, peppers and sugar. You can add cubed extra firm tofu or air fry/bake it. Baking it will provide another dimension of flavor, so I would recommend that. Would love to hear how you liked it! Enjoy!
Tanya says
This dish is seriously delicious. I used 4 oz of red curry paste, twice the amount of garlic chili sauce, and sriracha. Fabulous! Pinned this to my instant pot favorite recipes and will make often. Enjoy!
Aneesha says
Hi Tanya, that's awesome to hear! Thank you!