Coconut-Curry Chicken with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in creamy coconut milk with aromatic spices, served with a vibrant mango salsa for a bright, tropical finish. This Southeast Asian-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, full-fat coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Southeast Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add chicken and sear for 3-4 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Add 3 tbsp red curry paste to the skillet and stir for 1 minute until fragrant. Pour in 1 cup coconut milk and bring to a gentle simmer, stirring to combine.
  3. Step 3: Return chicken to the skillet, add 1/2 cup diced red bell pepper, and simmer uncovered for 15 minutes until chicken is cooked through and sauce has thickened slightly.
  4. Step 4: While chicken simmers, finely chop 1/2 cup mango, 1/4 cup red onion, and 2 tbsp cilantro. Toss with 1 tbsp lime juice and 1/4 tsp salt to make the salsa.
  5. Step 5: Serve chicken and sauce over 1 cup cooked brown rice, topped with mango salsa.

Frequently asked questions

How long does Coconut-Curry Chicken with Mango Salsa take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Chicken with Mango Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Coconut-Curry Chicken with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Chicken with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Curry Chicken with Mango Salsa?

Southeast Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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