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Ingredients
Scale
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped (1–1/2 cups)
- 1 red bell pepper, chopped
- 2 tablespoons fresh ginger, coarsely chopped
- 2 tablespoons garlic, coarsely chopped
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- 2 cups ripe mango, peeled and diced
- 1 can (13.5 ounces) full-fat coconut milk
- 1 1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Optional additions: chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
- Cooked rice, for serving
Instructions
- Heat coconut oil in a large pot over medium heat and sauté onions and bell pepper for about 7-9 minutes.
- Add garlic and ginger, cooking for an additional minute.
- Incorporate red curry paste, ground coriander, yellow curry powder, cumin, and salt, stirring until fragrant.
- Mix in 1 cup of diced mango and coconut milk; bring to a boil, then simmer for 10-15 minutes.
- Blend the sauce until smooth and return to pot, heating over medium-low.
- Add chicken and cook, covered, for 8-15 minutes until cooked through.
- Stir in the remaining diced mango and any optional additions. Adjust seasoning as necessary.
- Serve over cooked rice, garnished with extra cilantro if desired.
Notes
Use ripe mangoes for optimal sweetness and flavor.
Adjust the spice level by modifying the amount of red curry paste.
Simmer longer for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 75