Sautéed Mango Coconut Chicken Curry
Tender chicken in a vibrant curry sauce with sweet mango and creamy coconut milk, ready in under 30 minutes. 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.
Ingredients
- 1.5 lbs, boneless and skinless Chicken thighs
- 1 medium, finely diced Yellow onion
- 3 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 2 tbsp Red curry paste
- 1 can (13.5 oz, full fat) Coconut milk
- 1 cup, diced Mango
- 1 medium, diced Bell pepper
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 1 tbsp Lime juice
- 2 tbsp Cooking oil
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp red curry paste and cook for 2 minutes, stirring constantly to prevent burning.
- 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.
- 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.
- Step 6: Simmer for 15 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
- Step 7: Remove from heat and serve hot over cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
