Mango Coconut Chicken Curry
Mango Coconut Chicken Curry
Ingredients
For the Curry
- 1 tablespoon coconut oil or olive oil
- 1 yellow onion, medium, thinly sliced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon red curry paste
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 cup chicken or vegetable stock
- 1/2 cup unsweetened mango puree
- 1 tablespoon fish sauce
- 1 red bell pepper, sliced into thin strips
- 1 cup fresh green beans, trimmed and chopped into 1-inch pieces
- 1/2 cup frozen peas
For Serving
- 4 cups cooked white rice, for serving
- 1/2 cup fresh mango, diced into 1/2-inch cubes, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
- 2 tablespoons coconut cream, for drizzling (optional)
Instructions
- 1
Heat the coconut oil or olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic, minced fresh ginger, lemongrass paste, red curry paste, tomato paste, curry powder, and ground cumin to the skillet. Stir well to combine with the onions and cook for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
⏱️ 2 min
- 3
Pour in the full-fat coconut milk, chicken or vegetable stock, unsweetened mango puree, and fish sauce. Stir thoroughly to incorporate all the curry base ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min
- 4
Add the 1-inch chicken pieces, sliced red bell pepper, and chopped fresh green beans to the simmering sauce. Stir to coat and cook for 8 to 10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 9 min
- 5
Stir in the frozen peas and cook for an additional 1 to 2 minutes, just until they are heated through.
⏱️ 1 min
- 6
Serve the mango coconut chicken curry hot over cooked white rice. Garnish each serving with a sprinkle of fresh mango cubes, chopped fresh cilantro, thinly sliced red chili (if desired for extra heat), and a drizzle of coconut cream (if desired for extra richness).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Coconut Chicken Curry
Ingredients
For the Curry
- 1 tablespoon coconut oil or olive oil
- 1 yellow onion, medium, thinly sliced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon red curry paste
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 cup chicken or vegetable stock
- 1/2 cup unsweetened mango puree
- 1 tablespoon fish sauce
- 1 red bell pepper, sliced into thin strips
- 1 cup fresh green beans, trimmed and chopped into 1-inch pieces
- 1/2 cup frozen peas
For Serving
- 4 cups cooked white rice, for serving
- 1/2 cup fresh mango, diced into 1/2-inch cubes, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
- 2 tablespoons coconut cream, for drizzling (optional)
Instructions
- 1
Heat the coconut oil or olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic, minced fresh ginger, lemongrass paste, red curry paste, tomato paste, curry powder, and ground cumin to the skillet. Stir well to combine with the onions and cook for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
⏱️ 2 min - 3
Pour in the full-fat coconut milk, chicken or vegetable stock, unsweetened mango puree, and fish sauce. Stir thoroughly to incorporate all the curry base ingredients and bring the sauce to a gentle simmer.
⏱️ 3 min - 4
Add the 1-inch chicken pieces, sliced red bell pepper, and chopped fresh green beans to the simmering sauce. Stir to coat and cook for 8 to 10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 9 min - 5
Stir in the frozen peas and cook for an additional 1 to 2 minutes, just until they are heated through.
⏱️ 1 min - 6
Serve the mango coconut chicken curry hot over cooked white rice. Garnish each serving with a sprinkle of fresh mango cubes, chopped fresh cilantro, thinly sliced red chili (if desired for extra heat), and a drizzle of coconut cream (if desired for extra richness).
⏱️ 1 min