Quick mango chicken curry

This chicken mango curry is the perfect spring meal. It’s not too hot and the mango adds a subtle sweetness. Give this incredibly delicious and easy to make curry a try tonight!

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Serves 4

  • 500g boneless, skinless chicken breast thinly sliced
  • 400ml coconut cream
  • 375ml canned mango in syrup sliced, drained
  • 2 tsp red Thai curry paste
  • 1 cup shallots sliced
  • 1 cup snow peas trimmed (if desired)
  • Pinch of salt


  1. Fry chicken in pan, when browned add red curry paste and cook for another 1-2 minutes.
  2. Pour over coconut cream and add snow peas. Let simmer for 5 minutes.
  3. Add mango and shallots, heat through.
  4. Serve immediately with rice or rice noodles.

Will you try this recipe? Have you ever made mango chicken curry?