Weeknight meal inspo - 30 Minute Mango Coconut Chicken Curry. Great with rice noodles or sticky rice, this sweet, tangy, creamy, spicy curry is satisfying and easy. Perfect to make a big batch and keep it in the fridge for busy weeknights.
30 Minute Mango Coconut Chicken Curry
Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4-6 servings
3-4 tbs olive oil
1 red onion, minced
4 cloves of garlic, minced
2 inch piece of ginger, minced
1 Thai green chili pepper (optional)
1 tbs Thai red curry paste
2 chicken breasts, small diced or thinly sliced
2 cups sliced sweet pepper/bell pepper
1 very ripe mango, minced
1 can coconut cream*
1 tsp honey
1 tsp fish sauce
Juice of 1 lime
A pinch of salt
Sliced Chinese chives or green onion for garnish
Minced cilantro for garnish
Rice noodles or sticky rice to serve
In a large wok, sauté the red onion, garlic, ginger, and Thai chili pepper if using in olive oil over medium high heat until the onion is translucent. Stir often to keep the garlic and ginger from burning.
Add the Thai red chili paste and saute another 2-3 mins until the paste is dissolved.
Add the chicken, bell/sweet peppers, and mango to the wok and sauce until the chicken is opaque, 7-8 mins, stirring often.
Add the coconut cream, honey, lime juice, fish sauce and salt, and stir to combine. Reduce heat to low/medium low, and simmer for an additional 7-10 mins to finish cooking the chicken.
Remove from heat and stir in the chives/green onion and cilantro. Serve immediately over cooked rice noodles or sticky rice.
*If you can't find coconut cream, you can sub coconut milk, but coconut cream gives the curry a much richer coconut taste. It also makes the curry thicker than coconut milk would.
Most Thai red chili paste already has salt or soy in it. If yours does not, add a little salt in step 3 to season the chicken.