Thai Mango Coconut Curry
This Thai mango coconut curry combines tender protein with creamy coconut milk and sweet mango for a rich, balanced dish.
Equipment
- Large Pan
- Mixing bowl
- Measuring Cups
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Protein
- 2 lbs chicken breast cubed
- 1 tsp salt
- 1/2 tsp black pepper
Curry Sauce
- 1 can coconut milk
- 1 cup mango diced ripe
- 2 tbsp curry paste
- 1 tbsp olive oil
- 2 cloves garlic minced
Instructions
- Heat oil in a pan and sauté garlic until fragrant and slightly golden.
- Add chicken and cook until lightly browned on all sides.
- Stir in curry paste and mix until aromatic and evenly coated.
- Pour coconut milk and add mango, stirring to combine smoothly.
- Simmer until sauce thickens and chicken becomes tender and juicy.
Notes
Cook longer for softer texture or reduce time for firmer bites. Sauce thickens as it cools. Adjust sweetness or spice as desired. Cool before storing. Refrigerate up to four days or freeze portions for convenient future meals.