60 Full-screen

Thai Mango Curry Chicken

Chicken

January 6, 2016

Thai Mango Curry Chicken 5 0 5 11

Prep: 15 mins
Cook: 2 hrs 30 mins
15 mins

2 hrs 30 mins

2 hrs 45 mins
Yields: 4

Ingredients

500gm chicken breast/thigh cubed

1 red capsicum sliced

2 ripe mangoes (or 1 tin) sliced

2 tsp red curry paste

400ml coconut cream

Directions

1Brown chicken.

2Add curry paste and fry for 1-2 mins.

3Add chicken to slowcooker. Add coconut cream and capsicum and stir well.

4Cook for 2 hours on high.

5Add mangoes and cook for a further 30 mins to an hour on low.

6Served on white rice

Submitted by Jenny Krahe

close full screen

00:00

14 Reviews

Kerry williams

June 4, 2017

All the family loved it..

Leanne Warrener

February 1, 2017

I did mango prawns instead but easy and lovely recipe. Thank u

Chantelle Edwards

May 30, 2016

Super easy and delicious to make. Not overly sweet either

Jane

May 16, 2016

Beautiful and easy dish to make. I found I had to cook this a bit longer just to ensure the chicken was properly cooked.

Siobhann

May 9, 2016

Amazing second time making this dish and once again turned out great:) I cooked mine for 1 hour 30 mins on high then added the mangos for 30-40 mins turned out great.

Bree

May 7, 2016

Yum yum yum!!!
Made this with extra red curry paste and on a bed of coconut rice and it is delicious!!

Karina Grieving

April 8, 2016

Thank you Jenny for this delicious recipe.
Very easy to make. I also added more curry paste because we like a bit more spice.

Bec

March 30, 2016

Simple and delicious. I went a little heavier on the curry paste, but that’s to my taste. Lovely, easy meal.

Gail

March 17, 2016

Thanks for sharing…..delicious and so easy to make.

Erin

February 1, 2016

Made this last night and absolutely loved it. Substituted capsicum for a bag of frozen stir fry vegetables .

Will definitely make again

Enjoyed by my whole family … mild enough for even my 2yr old 🙂
I just added a little cornflour in the last 15mins to thicken up the sauce nicely.
And just 5 ingredients made it so easy!
Thanks Jenny for a great recipe that I’ll be sure to cook again 🙂

Annette Wallis

January 28, 2016

Just Divine!! Had enough to freeze for 2 meals to take to work. Lovely served with Jasmine rice. Could do perhaps with little more red curry paste. I left lid off for a while after it was cooked on high as there was plenty of juice. Most beautiful meal. Especially loved the fact time cooking was considerably shorter…..A must to try…Enjoy 🙂