Spicy Mango Curry with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold, tropical curry with a creamy coconut base and tangy mango, paired with fragrant rice. This thai-inspired quick meals ready in about 45 minutes pairs (14 oz) Coconut milk, large, diced Mango, Red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, sauté 1 tbsp coconut milk with 1 tbsp red curry paste over medium heat for 2 minutes until fragrant.
  2. Step 2: Add 1/2 cup water, 1 tbsp chili flakes, and 1 cup diced mango. Simmer for 10 minutes until the mango is tender.
  3. Step 3: Stir in remaining 1.5 cups coconut milk and cook for 5 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Serve the curry over 1 cup coconut rice, garnished with 1 tbsp chopped cilantro and a drizzle of coconut milk.

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Frequently asked questions

How long does Spicy Mango Curry with Coconut Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Mango Curry with Coconut Rice?

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 (14 oz) coconut milk from drying out.

Can I substitute ingredients in Spicy Mango Curry with Coconut Rice?

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 Mango Curry with Coconut Rice 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 Mango Curry with Coconut Rice?

Thai quick meals 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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