Sautéed Mango Coconut Chicken Curry

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

Tender chicken in a vibrant curry sauce with sweet mango and creamy coconut milk. This thai-inspired chicken ready in about 45 minutes pairs boneless and skinless Chicken thighs, medium, finely diced Yellow onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 475 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 Thai cuisine 475 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 1.5 lbs diced chicken thighs and cook for 5 minutes until browned on all sides, then set aside.
  2. Step 2: Add 1 diced yellow onion to the skillet and cook for 3 minutes until softened, then add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to prevent burning.
  4. Step 4: Add 1 can coconut milk, 1 cup diced mango, 1 diced bell pepper, and 1 cup green beans to the skillet. Bring to a simmer.
  5. Step 5: Return 1.5 lbs browned chicken to the skillet, then stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp lime juice.
  6. Step 6: Simmer for 15 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
  7. Step 7: Remove from heat and serve hot over cooked rice.

Frequently asked questions

How long does Sautéed Mango Coconut Chicken Curry 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 Sautéed Mango Coconut Chicken Curry?

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 minced garlic from drying out.

Can I substitute ingredients in Sautéed Mango Coconut Chicken Curry?

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 Sautéed Mango Coconut Chicken Curry 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 Sautéed Mango Coconut Chicken Curry?

Thai 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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