an I make Thai Mango Chicken Curry vegetarian or vegan?

Absolutely. Thai Mango Chicken Curry is easy to adapt for a plant-based diet. Replace chicken with tofu, tempeh, or chickpeas, and swap the fish sauce with soy sauce or tamari. This way, you’ll have a vegan-friendly Thai Mango Chicken Curry that still delivers incredible flavor and satisfying texture.

What makes Thai Mango Chicken Curry different from Indian-style mango curries?

The main distinction lies in the base flavors. Thai Mango Chicken Curry uses coconut milk and red curry paste for creaminess and heat, while Indian mango curries typically rely on spices like cumin, turmeric, and garam masala for a deeper, earthier profile. Thai Mango Chicken Curry emphasizes balance with its sweet, fruity notes, whereas Indian versions highlight complex spice blends.

How spicy is Thai Mango Chicken Curry?

The spice level of Thai Mango Chicken Curry is completely adjustable. If you prefer a milder version, reduce the amount of curry paste and chilies. For spice enthusiasts, adding more chilies or even a drizzle of chili oil intensifies the heat. Thai Mango Chicken Curry is flexible enough to suit all palates.

Can I use frozen mango for Thai Mango Chicken Curry instead of fresh?

Yes, frozen mango works wonderfully in Thai Mango Chicken Curry when fresh fruit isn’t available. Just thaw and drain the mango before blending it into a purée. This prevents excess liquid from diluting the sauce and ensures your Thai Mango Chicken Curry maintains its creamy consistency.

Thai Mango Chicken Curry | Delicious Sweet & Spicy Recipe

Description

A creamy and flavorful Thai Mango Chicken Curry made with tender chicken, ripe mango puree, coconut milk, and Thai red curry paste, served with jasmine rice for a perfect balance of sweet, spicy, and savory flavors.

Ingredients

Scale

1 tbsp oil (vegetable, canola, or grapeseed)
3 garlic cloves, minced
1/2 tsp ginger, minced (optional)
1/2 – 1 tsp red chili, minced (optional)
1 small onion, sliced (brown, white, or yellow) or 3 eschalots
1.2 lb / 600 g chicken thigh fillets (or breast), cut into bite-size pieces
4 – 5 tbsp Thai Red Curry Paste
1 can (400 ml / 13 oz) coconut milk (full fat preferred)
3/4 cup chicken broth
1 cup mango puree (preferably fresh from 1 large mango)
1 tbsp fish sauce
2 kaffir lime leaves
Steamed jasmine rice, to serve
Coriander/cilantro leaves, for garnish
Lime wedges, for garnish
Fresh red chili, sliced, for garnish

Instructions

Heat oil in a skillet over medium-high heat.
Add garlic, ginger, chili (if using), and onion. Sauté until the onion softens.
Add chicken and cook until white all over but still raw inside.
Stir in the curry paste and sauté for 2 minutes until fragrant.
Pour in the coconut milk and chicken broth. Stir to dissolve the curry paste.
Add mango puree, fish sauce, and kaffir lime leaves.
Reduce heat to medium and simmer for 12–15 minutes, stirring occasionally, until the sauce thickens.
Taste and adjust seasoning with extra fish sauce if needed.
Serve hot over jasmine rice, garnished with cilantro, lime wedges, and sliced red chili.

Notes

Use ripe, sweet mangoes for the best flavor. Canned or frozen mango puree works if fresh is not available.
Chicken thighs stay juicier than chicken breasts but both can be used.
If the curry is too spicy, add extra mango puree or coconut milk to balance it.
For a vegetarian version, replace chicken with tofu, chickpeas, or vegetables and substitute soy sauce for fish sauce.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 15 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: Thai Mango Chicken Curry, mango curry, Thai red curry, chicken curry with mango, Thai coconut curry