Mango Chicken Curry

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!

Jump to:

• What Is Mango Chicken Curry?
• Ingredients- Notes & Substitutions
• How To Make Mango Chicken Curry
• Serving Suggestions
• Try a Variation
• Recipe Tips
• More Thai Curry Recipes
• 📖 Recipe

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:

• Coconut Rice
• Jasmine or Basmati White Rice
• Brown Rice

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

These recipes are part of the Asian Recipes Collection:

📖 Recipe