Mango Thai Red Curry with Chicken - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.
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4.96 from 46 votes

Thai Mango Chicken Curry

The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Thai
Servings: 3 -4
Calories: 449kcal
Author: Nagi | RecipeTin Eats


  • 1 tbsp oil (vegetable, canola, grape seed)
  • 3 garlic cloves , minced
  • 1/2 tsp ginger , minced (not critical)
  • 1/2 - 1 tsp red chilli , minced (Optional. I used 1 tsp.)
  • 1 small onion , sliced (brown, white, yellow) or 3 eschallots
  • 1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
  • 4 - 5 tbsp Thai Red Curry Paste (Note 1)
  • 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
  • 3/4 cup chicken broth
  • 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves

To Serve

  • Jasmine rice
  • Coriander/cilantro leaves
  • Lime wedges
  • Fresh red chili , sliced


  • Heat oil in a skillet over medium high heat.
  • Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
  • Add chicken and cook until white all over but still raw inside.
  • Add curry paste and saute for 2 minutes until fragrant.
  • Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  • Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.


1. I use Maesri Red Curry Paste which you can get from Woolworths supermarket in Australia. I also use Ayam on occasion.
2. To make mango puree, place mango in a food processor of blender and whizz until smooth. A handheld stick blender can also be used.
If you can't find fresh mangoes, either defrost then puree frozen mango or use canned mango (pieces, drained, or pureed). Mango juice is not suitable because it is watered down.
3. To make this with just coconut milk, leave out the mangoes and chicken broth/stock and use 1 1/2 cups extra coconut milk (just under 1 extra can). The nutrition information for this alternative is below.
4. Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you'll find!
Mango Thai Red Curry Nutrition
Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.
Thai Red Curry Nutrition


Serving: 383g | Calories: 449kcal | Carbohydrates: 15.5g | Protein: 49.7g | Fat: 18.9g | Saturated Fat: 6.7g | Cholesterol: 129mg | Sodium: 1104mg | Potassium: 534mg | Fiber: 1.4g | Sugar: 8.6g | Vitamin A: 400IU | Vitamin C: 22.3mg | Calcium: 40mg | Iron: 3.2mg