Mango Chicken Thai Curry in Instant Pot

April 15, 2020 By Aneesha |

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This Mango Chicken recipe is made with delicate pieces of chicken, mango and veggies swimming in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste. It’s a sweet and spicy Thai red curry made in the Instant Pot and ready in 30 minutes!

easy Thai red curry in black bowl with side of rice

Easy Mango Chicken Recipe in 30 Minutes

The weather is getting warmer and fruits stands are filled with sweet, juicy fruits of spring and summer. I love combining fruits with spices. I feel the end taste is a bright contrast of flavor that really tickles your tastebuds.

I regularly make chutney with fruits, like this Peach chutney recipe, but this time I thought of incorporating it in a curry. This Mango chicken curry combines my all-time favorite fruit- Mango and my go-to Thai Curry- Red Curry!

Thai mango chicken curry is a flavorful, satisfying meal my family and I enjoy on the regular now. If you’ve never had it, its a wonderful introduction to Thai cuisine! The beauty of mango chicken is the sweet and spicy curry sauce. It’s luxurious, silky and imparts a unique umami factor.

This easy Mango Chicken Curry in the Instant Pot is ready in only 30 minutes! All it needs is a simple side of rice and you have a complete meal on the table in no time!

Thai red curry meal in black bowl with side of rice

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, which adds that special umami factor. Chicken, vegetables and fresh mango chunks (fresh or frozen) are added to complete the dish.

Thai Red Curry Paste- My Go-To Pantry Item

Thai red curry paste is a puree of red chili peppers, along with a few aromatic ingredients, that form the base of many Thai curry recipes. Ingredients can include onion, shallot, lemongrass, galangal (Thai ginger), garlic, shrimp paste, fish sauce and kaffir lime.

When I have the time, I make it from scratch, but on most weeknights, I rely on my trusted store-ready pastes. My favorite brands are Thai Kitchen and Maesri, I always have a few cans/jars in my pantry- it’s my secret to 30-minute gourmet! Here are a few more dishes I use it in:

Ingredients- Availability & Substitutions

This mango chicken recipe is made with easily available ingredients including:

chopped bell peppers, mango, chicken, red curry paste, chile paste, can of coconut milk, can of baby corn
  • Coconut milk – I prefer full fat coconut milk, but low-fat can certainly be used as well. I use Chaokoh brand here.
  • Red Curry Paste – I like using Thai Kitchen or Maesri brand. (See notes above for links). 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 1/4 teaspoon crushed red pepper flakes for every teaspoon of sambal. It is easy to find sambal oelek in the Asian food section of grocery stores or online.
  • Chicken: This recipe calls for chicken tenders, cut in half. Once they’re cooked, they shrink to bite-size pieces, which is the size we want. Alternatively, use an equal amount of boneless, skinless chicken breasts or thighs cut into 1-inch pieces.
  • Baby corn– I use canned baby corn pieces. I drain and rinse the baby corn before using.
  • Brown sugar – Or Honey/ Palm sugar/ Agave syrup. 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 on their own.
  • Mango- Fresh or frozen mango can be used. One fresh mango will equal one cup chopped mango.
    • How to pick a mango for this curry: I prefer to pick a mango that’s not too ripe and still firm. It holds better in the curry. A super ripe mango will disintegrate in the curry and won’t give the best results. If using frozen, make sure to thaw it before adding. I would not recommend using canned mango as that is often sweetened and is ideal for desserts. Alternatively, Pineapple, fresh or canned, would work just as well. If using canned, make sure to drain the juice beforehand.
  • Bell peppers (any color) and fresh lime juice. You can add your preferred veggies, like Zucchini, squash, snow peas etc. If adding carrots, celery or other root vegetables, add them with the chicken.
chicken, mango and baby corn curry in black bowl

How To Cut Mango

Fresh, semi-ripe mangoes work best in this recipe, but peeling and chopping a mango can seem intimidating. Mangos have a large, oval-shaped seed in the center that must be cut around and discarded. This step-by-step instruction will ensure you properly peel and cut a mango. As with all fruit, wash and dry beforehand.

two hands peeling mango, slicing mango, two hands chopping mango into bite size pieces
  • Peel the mango from top-to-bottom with a vegetable peeler and slice off a thin sliver at the bottom to help keep the mango upright and steady (Pics 1 & 2).
  • Identify the center of the mango (the tallest line) – the pit will be sitting along that line (Pic 3).
  • Holding the top of the mango with a firm grip (mangoes can be slippery), position your knife at the center of the fruit and cut down with a slight angle. Slice the two sides off the mango, avoiding the pit. You may need to adjust the angle of your knife as you slice to avoid hitting the pit (Pic 4).
  • Trim the remaining flesh off the pit (Pic 5).
  • Finish cutting the mango horizontally, then into smaller, bite-sized pieces (Pic 6).

How To Make Instant Pot Mango Chicken

Mango Thai chicken curry is easy to make in only 30 minutes with the help of your Instant Pot!

coconut milk and red curry paste in instant pot, chicken in red curry in instant pot, baby corn in curry, instant pot lid, mango, bell peppers and brown sugar, squeezing lime over instant pot
  • Add coconut milk to the pot. Then, add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk (Pic 1).
  • 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) (Pics 2-4).
  • When 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 (Pic 5).
  • Squeeze in lime and serve with white or brown jasmine rice (Pic 6)!
close-up of mango chicken curry in black bowl

Serving Suggestions for Mango Curry

This dairy-free and Gluten-Free coconut curry is best served with rice to soak up those wonderful flavors. For a complete meal, serve this with:

spoonful of mango and chicken over bowl of curry

Recipe Tips:

  • 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 1/4 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.

More Thai Curry Recipes

More Mango Recipes on the Blog

More Chicken Recipes From My Kitchen

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easy Thai red curry in black bowl with side of rice

Mango Chicken Thai Curry in Instant Pot

This Mango Chicken recipe is an aromatic, sweet and spicy Thai red curry made in the Instant Pot and ready in 30 minutes!
4.5 from 2 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 523kcal

Ingredients

  • 14 oz coconut milk (1 can)
  • 3 oz red curry paste (add less for mild taste, I use Thai Kitchen Brand)
  • 1 tbsp sambal oelek or any chili garlic paste (reduce to 1 tsp 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 tbsp brown sugar or honey
  • 1 tbsp lime juice fresh, about ½ a lime

Equipment

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 & Recipe Tips

Recipe Tips:
  • 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 1/4 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.
 
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 523kcal | Carbohydrates: 44g | Protein: 31g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 358mg | Potassium: 1058mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5324IU | Vitamin C: 75mg | Calcium: 64mg | Iron: 5mg
Course: Main Course
Cuisine: Thai
Keyword: mango chicken curry, mango chicken recipe, mango chicken thai curry, thai mango curry
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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