Thai chicken curry with mango

Thai chicken curry with mango

Thai chicken curry with mango

This is a dish that I make regularly because my family loves it. 

Preparing the curry paste yourself is actually not difficult. 

And it smells deliciously while cooking.

Course Main Course
Cuisine Poultry, Thailand
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 332 kcal


  • 1 chicken breast
  • 4-6 shallots
  • 6 cloves garlic
  • 1 bell peppers
  • 1 stalk lemongrass
  • 10-15 leaves kaffir lime leaves or 1 tbsp kaffir lime paste
  • 1 piece galangal or ordinary ginger
  • 1 bunch cilantro
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • 200 ml chicken broth
  • 200 ml coconut milk
  • 1-2 mango not too ripe
  • oil



  1. peel and chop the shallots and garlic in coarse pieces
  2. cut the stalk lemongrass into coarse pieces
  3. cut galangal or ginger into coarse pieces
  4. put everything in the bowl of your kitchen robot and add the kaffir lime leaves
  5. mix until a smooth paste is your curry paste
  6. cut peppers into small cubes
  7. cut the mango into pieces
  8. dice the chicken breast
  9. chop the coriander


  1. heat oil on medium heat and fry the curry
  2. add bell pepper and cook a few minutes
  3. add the chicken breasts and cook a few minutes
  4. add rice vinegar, fish sauce, soy sauce, chicken broth and coconut milk and simmer gently for 10 to 15 minutes
  5. add the mango slices and simmer for a few minutes
  6. garnish with chopped coriander and serve with rice

Recipe Notes

It is not always possible to find some ingredients but you can omit or substitute some ingredients, it's not a problem.