Thai Mango Curry Chicken

Submitted by Jenny Krahe

Thai Mango Curry Chicken

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Serving: 4
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 500gm chicken breast/thigh cubed
  • 1 red capsicum sliced
  • 2 ripe mangoes (or 1 tin) sliced
  • 2 tsp red curry paste
  • 400ml coconut cream


  • Brown chicken.
  • Add curry paste and fry for 1-2 mins.
  • Add chicken to slowcooker. Add coconut cream and capsicum and stir well.
  • Cook for 2 hours on high.
  • Add mangoes and cook for a further 30 mins to an hour on low.
  • Served on white rice

28 thoughts on “Thai Mango Curry Chicken”

  1. 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 🙂

  2. 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 🙂

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

    Will definitely make again

  4. Karina Grieving

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

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

  6. 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.

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

  8. 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!

  9. 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.

  10. This was delicious! Hubby and I loved it anyway (my 2 little ones wouldn’t touch it but suspect they would have enjoyed it had they actually tried it!) I used chicken breast, upped the quantity of curry paste to suit our taste and added 2 tins of mango (which I pureed with the juice too- so yum!)
    I also added half a small jar of mango chutney.
    I pre-prepared the curry to have later in the week so I didn’t add the coconut cream until the night we had it for tea (I re-heated on the stove top and then added the coconut cream). Will definitely be back on my weekly meal plan soon!

  11. Katrina Swifte

    Would I be able to just add all the ingredients in at once and cook 8hrs on low while I’m at work?

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