Mango Curry
Inspired by Thai flavors but with a unique twist, this dish combines the luscious sweetness of ripe mangoes with the rich, aromatic spices of a traditional curry. Falling somewhere between a classic red curry and a tangy pineapple curry, this mango curry offers a delightful fusion that will surprise your taste buds. Shared by the owner of “Laan Thai” restaurant in Utah, this recipe is sure to become a star in your dinner rotation.
Ingredients
The restaurant owner gave me a large batch recipe of the curry when I asked for the recipe, challenging me to determine the proper ratios myself. I realized this curry simplifies the traditional Thai yellow curry, which usually accompanies Thai cucumber relish (Ajaad). The restaurant cleverly combined the flavors into one bowl by adding white vinegar and mango to the curry. Interestingly, they omitted fish sauce from the recipe. I trusted their approach and found the result to be perfect!
Fresh and Store Bought Curry Paste
Using fresh homemade curry paste is preferable, but store-bought paste works well too. If you want to make yellow curry paste, check out my recipe. To enhance the aroma of store-bought curry paste, heat half a cup of coconut cream. Stir continually on medium heat for at least five minutes to extract coconut oil. Then stir-fry the paste with the coconut cream for a few more minutes to release fragrance and oil. After that, add the chicken and stir-fry until it’s thoroughly cooked. Follow by adding the onions. This method is common when making curry in Thailand. Most Thai people do not make homemade curry paste. Trust me on this.
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Mangoes that Work for the Curry
Technically, any ripe mangoes work for this recipe, as long as they aren’t too ripe and mushy. However, smaller yellow mangoes (Ataulfo) and Thai mangoes work best. These varieties offer the right balance of sweetness and tartness compared to round Hawaiian mangoes. Frozen mangoes also work well. But be careful, as the melting ice can dilute the curry a bit. Mangoes in syrup are too sweet for this savory dish.
More Authentic Thai Curry Dishes
This mango curry tastes like a mix between red curry and pineapple curry. If you like this curry, check out those recipes too. If you make more dishes with yellow curry paste, try my Khao Soi and curry puff pastry. My original curry puff pastry recipe with leftover turkey uses curry powder. You can swap the curry powder with yellow curry paste in the same ratios. They make a perfect breakfast, brunch, and lunch all in one hand.
Mango Curry
Equipment
- 1 skillet or pot
Ingredients
- 400 ml coconut milk (1 can)
- 3 tbsp yellow curry paste
- 1 tbsp coconut palm sugar (or table or brown sugar)
- 1 lb chicken breast (or thigh; slice into bite size)
- 1 cup yellow onion (diced – 1/2 half large onion)
- 1 red bell pepper (julienne or dice)
- 1½ tbsp chicken bouillon
- 1 tsp curry powder
- 1 tbsp white vine vinegar
- 200 ml water
- 1½ cup mango (ripe and diced)
- ¼ cup cilantro (chopped)
- 1 lime (slice into wedges to put on the side)
Instructions
- On medium heat, stir half a cup of thick coconut milk (coconut cream). Stir consistently to extract oil and aroma until you see clear bubbles. If you don't see clear bubbles after 5-6 minutes, add the yellow curry paste anyway. Some store-bought coconut milk may not show clear fat separation.
- Stir-fry the curry paste with the coconut oil for another 3-5 minutes. Add the coconut palm sugar and stir to combine. Then, add the chicken.
- Once the chicken is cooked through, add diced onion and stir-fry. Then, add the bell pepper.
- Add the rest of the coconut milk. Fill the coconut milk can halfway with water to rinse it and obtain thin coconut milk. Add this thin coconut milk to the saucepan.
- Add curry powder, chicken bouillon, and white vinegar to season. Then, add the diced ripe mango. Let the mango blend with the curry flavors for a few minutes. Do not cook it too long, or it will become mushy.
- Taste and adjust the seasoning to your liking. Turn off the heat. Serve the mango curry with rice, topped with chopped cilantro and a squeeze of lime juice. Enjoy!
Video
@stickyricethaikitchen Mango Curry : Ingredients ⬇️ 400 ml coconut milk (1 can) 3 tbsp yellow curry paste 1 tbsp coconut palm sugar (or table or brown sugar) 1 lb chicken breast (or thigh; slice into bite size) 1 cup yellow onion (diced – 1/2 half large onion) 1 red bell pepper (julienne or dice) 1½ tbsp chicken bouillon 1 tsp curry powder 1 tbsp white vine vinegar 200 ml water 1½ cup mango (ripe and diced) ¼ cup cilantro (chopped) 1 lime (slice into wedges to put on the side) Full recipe, tips, and measurements conversion, click the link in my bio. #curry#thaifood#mangocurry#thaifusion#mango#homemadefood#restaurantquality#tiktokrecipe#cocina#mangoseason#thaicuisine
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