Spicy Coconut Chicken with Best Ever Mango Salsa

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

Tender chicken marinated in coconut milk and chili, paired with a vibrant mango salsa that's the best slice of summer in every bite. This thai-inspired chicken ready in about 40 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 420 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: 25 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb boneless chicken thighs dry with paper towels, then place in a bowl. Add 1/2 cup full-fat coconut milk, 2 tbsp red curry paste, and 2 tbsp lime juice. Mix well and marinate for 20 minutes.
  2. Step 2: Dice 1 red bell pepper into 1/4-inch cubes, peel and dice 1 ripe mango into 1/4-inch cubes, and finely chop 1/4 cup red onion.
  3. Step 3: In a bowl, combine diced mango, red bell pepper, chopped red onion, and 1/4 cup fresh cilantro. Drizzle with 1 tbsp lime juice and toss gently—this is the best salsa.
  4. Step 4: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (shake off excess), and cook for 6 minutes per side until golden and cooked through (internal temp 165°F).
  5. Step 5: Slice 1 avocado into thin wedges and arrange alongside chicken.
  6. Step 6: Serve chicken with the mango salsa spooned over the top and avocado wedges on the side, ensuring each bite has the best balance of spicy, sweet, and creamy.

Frequently asked questions

How long does Spicy Coconut Chicken with Best Ever Mango Salsa take to make?

Total time is about 40 minutes (25 min prep + 15 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 Spicy Coconut Chicken with Best Ever 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 Spicy Coconut Chicken with Best Ever 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 Spicy Coconut Chicken with Best Ever 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 Spicy Coconut Chicken with Best Ever Mango Salsa?

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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