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Thai mango curry with chicken

Thai mango curry with chicken

Thai mango curry with chicken

I have lately been absolutely obsessed with the Food52 weekly contests. Have you ever taken part in them? They are so much fun! The first recipe I posted on their website was for patishapta which was for their pancake challenge and my recipe was chosen as a community pick! I was thrilled! :)

This week the contest is about mangoes and after already adding mango rice pudding and mango morobba from this blog, I was really eager to try out something that was savory. I remembered having a Thai red curry with mangoes many, many years ago when we were on vacation at the beach in Washington – it was a small restaurant and the owner’s wife was Thai, so there were some Thai inspired dishes on the menu and this red curry was one of them. The very fact that I remember it after all these years should tell you how delicious the curry was! Do you remember having dishes in restaurants that have stayed with you through the years? I actually remember quite a few ….

When I decided to make this dish, I wanted to steer clear of using the canned pastes. Having made this Peanutty Thai beef curry , I wanted to keep on playing with the Thai pantry items I had on hand and see where it led me. And it led me to this incredibly fragrant and flavorful curry that just sings in your mouth with its spicy, tart and sweet flavors!

Kaffir lime leaves and lemongrass are two of my all time favorite ingredients and I just love, love, LOVE this combination of flavors! This was my first time trying galangal though, and I was completely blown away by how aromatic it was! My kitchen smelled so good! But the thing that really brought this curry together was the addition of the sweet mangoes. It  balanced out the spicy and tart flavors in the curry and made it all so harmonious. The professor and I absolutely loved this dish! Try it sometime!

Thai mango curry with chicken

Thai mango curry with chicken

Here is the recipe – :)

Thai mango curry with chicken

Serves 4


1 stalk lemongrass, white and pale green parts only, roughly chopped up

10-15 Kafffir lime leaves, thick stalk discarded, roughly torn up

6 shallots, roughly chopped up

2 Serrano peppers, roughly chopped (seeded, if you like less heat)

6 garlic cloves

1″ piece of galangal, thickly sliced (can be substituted with 1 tbsp of ginger paste)

2 red bell peppers, small diced

1 pound chicken thighs, cut into bite sized pieces

3 tablespoons chili-garlic paste (I use Sambal Oelek)

3 tablespoons rice vinegar

3 tablespoons mushroom soy sauce (available in Asian grocery stores)

3 tablespoons fish sauce

1 cup low sodium chicken stock

2 cups coconut milk (about 1 can)

2 ripe mangoes, but not super mushy, falling apart kind of ripe, cut into big cubes (I prefer Ataulfo)

2-3 tablespoons brown sugar

1 bunch cilantro, chopped

1 handful roasted , crushed peanuts

vegetable oil, for sauteing



1. Add the lemongrass, kaffir lime leaves, shallots, Serrano peppers and garlic cloves to a food processor and blend it to a smooth paste.

2. Add a couple of tablespoons of vegetable oil to a big pot and on medium heat start sauteing the paste. You won’t believe how good this is going to smell! Throw in the sliced galangal in the pot (or the ginger paste) and stir frequently. Don’t let the garlic burn!

3. After sauteing the paste for 5-8 minutes, add the diced bell pepper. Saute for a couple of minutes. Then add the chicken and saute for about 3-5 minutes.

4. Add the chili-garlic paste, rice vinegar, fish sauce, mushroom soy sauce, chicken stock and coconut milk. Bring the mixture to a simmer, cover with a lid and bring the heat down to medium low. Let it simmer gently for 10-15 minutes.

5. Add the mangoes and let it simmer it for a few more minutes. Don’t let the mangoes disintegrate! Depending on how sweet your mangoes are, add the brown sugar and taste for seasoning. You can fish out the hard pieces of galangal at this point, because those are not meant to be eaten.

6. Garnish with crushed peanuts, chopped cilantro and serve immediately with steamed rice. Enjoy!

Thai mango curry with chicken

Thai mango curry with chicken

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