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Mango Chicken

This Mango Chicken recipe is sensationally delicious, ridiculously quick and easy and destined to become a family favorite! Juicy chopped chicken is sautéed with aromatic red curry paste then enveloped in an EASY, coconut-mango blender sauce spiked with ginger, garlic, basil and lime juice for a lusciously creamy, fragrant symphony of YUM. I’ve made this mango chicken recipe with bell peppers and zucchini but you can use whatever veggies you love or have on hand. Serve this mango chicken over rice, cauliflower rice, zoodles, etc. loaded with sweet and juicy mangos and prepare yourself for the barrage of compliments. If you’re feeling extra fancy, serve with chicken satay and Tom Kha Gai for a complete Thai feast! This mango chicken curry also reheats beautifully so it’s fantastic for make ahead meals and meal prep.
Course Main Dish
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 - 8 servings

Ingredients

Stir fry

  • 2 tablespoons vegetable or canola oil
  • 1 1/2 pounds chicken breasts or thighs chopped into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons red curry paste
  • 1 red bell pepper chopped into 1” pieces
  • 1 green bell pepper chopped into 1” pieces
  • 1 zucchini sliced into half moons
  • 1 mango cubed (for garnish)
  • 1-3 teaspoons Asian chili sauce

Blender Mango Sauce

  • 1 13.5 oz can coconut milk I like Chaokoh
  • 2 cups roughly chopped mango about 2 mangos (may sub frozen or jarred)
  • 1/2 large yellow onion roughly chopped
  • 1-inch ginger, peeled roughly chopped
  • 4 cloves garlic peeled
  • 3 tablespoons lime juice
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar more or less to taste
  • 1 teaspoon dried basil

Add later

  • 1/4 cup loosely packed fresh Thai basil, chopped optional

Instructions

  • Add all of the Blender Mango Sauce ingredients to your blender and blend until smooth. Set aside.
  • While the chicken is still on the cutting board, pat it dry then season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Heat oil over medium high heat in large skillet (stainless-steel or cast iron) until very hot. Add chicken and red curry paste and cook just until most pieces are no longer pink (they will finish cooking in the sauce). Add bell peppers and continue to cook for 2 minutes.
  • Stir in Mango Sauce followed by zucchini. Simmer for 5 minutes; add chili sauce to taste. Stir in fresh Thai basil if using then remove from heat.
  • Taste and season with additional salt to taste and/or brown sugar for sweeter, chili sauce for spicier or lime for tangier (this is important because some mangos are sweeter than others). Garnish with remaining 1 cup chopped mangos, and optional fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.

Notes

Tips and Tricks

  • Mango, mango mango!  You'll need mangos for both the sauce and the garnish.   Don't skip the garnishing mango - it adds bursts of juicy sweetness. 
  • Adjust to taste:  tasting the final mango chicken and adjusting to taste is crucial because some mangos are sweeter than others.  You’ll also want to add chili sauce to taste depending on your family’s palate and what brand red curry paste you use (Thai Kitchen is mild; Mae Ploy is spicy). If your mango chicken tastes like it’s missing something – it is probably heat or a kick of lime. 
  • Coconut milk:  use Chaokoh brand for the creamiest mango chicken (not a paid endorsement, but my FAV!).  I don’t insist on full fat coconut milk but I HIGHLY suggest it for ultra creamy, flavorful. Light coconut milk simply isn’t as thick or flavorful so you’re missing out on both flavor and texture.  If you do use light coconut milk, I suggest adding 1 tablespoon cornstarch to help thicken it up.
  • Fish sauce: you may substitute fish sauce with soy sauce if you don’t keep it stocked – but you will want to pick some up if you plan on doing more Thai cooking in the future. 
  • Zucchini:  cooks very quickly so chop it on the thicker side so it doesn’t become soggy.
  • Vegetarian: you can replace the chicken with extra-firm tofu or replace the chicken with extra vegetables or chickpeas. To use tofu, place it in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes while you finish prepping the veggies, then proceed with stir frying it with the red curry paste.
  • Gluten free:  replace the soy sauce with tamari.  The remaining ingredients should be gluten free but double check the label of your fish sauce and red curry paste.

HOW TO STORE & REHEAT 

This mango chicken recipe makes exceptional leftovers and reheats wonderfully for lunches or dinners.
  • How to store:  mango chicken should be stored in an airtight container in the refrigerator.  When stored properly, it is good for up to five days.
  • Microwave: transfer a portion to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • Stove: for larger portions, rewarm gently in a large skillet, stirring often. You can microwave the rice as you’re warming the chicken on the stove.