Thai Mango Curry Chicken


January 6, 2016

Thai Mango Curry Chicken 5 0 5 15
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • 15 mins

    2 hrs 30 mins

    2 hrs 45 mins

  • Yields: 4


500gm chicken breast/thigh cubed

1 red capsicum sliced

2 ripe mangoes (or 1 tin) sliced

2 tsp red curry paste

400ml coconut cream


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


23 Reviews


August 24, 2020

This is a great, easy, vibrant recipe.

I cooked it on low for 8 hours as I was working. I added a whole 114g tin of maesri red curry paste and found it much hotter than I was expecting, but I love it spicy so it was a welcome surprise.

tania press

March 27, 2020

This is delicious and I have made it several time with real mangoes. I have not tried with tinned ones.

Sarah young

November 27, 2019

Made this tonight. Was full of flavour! Just used full thigh pieces instead of cutting up, and next time will use an extra table spoon of chilli paste as we like meals pretty hot and this was quite mild. Very easy meal to make while running after a 1 year old. Ty!


November 26, 2019

Devine!!! And so easy to make with only 5 ingredients.

If using the tin mangoes just the mangoes not the juice 🙂


September 30, 2019

Do we add the juice from the canned mangoes or just mangoes. Thank you


November 22, 2018

This is fantastic! Huge hit in our house!

Cooking time is the same but breast will be a little drier than thighs 🙂


June 6, 2018

How long do you cook the breast for? same as thighs? or do they dry out?

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


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.


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.


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.


March 30, 2016

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


March 17, 2016

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


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 🙂

renae jones

January 27, 2016

Amazing.. my partner even enjoyed it and he is fussy.

Rozi Pottsy

January 27, 2016

An outstanding easy , yet delicious meal.
Definitely a 5 star meal in our house and would highly recommend it

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