Red Thai Chicken Curry with Mango

This Red Thai Chicken Curry with Mango is everything you want in a quick, vibrant weeknight dinner. There’s creamy coconut milk, tender chicken, warm ginger, garlic and lemongrass, plus sweet mango that truly lifts the whole dish. Mangos are natural mood boosters thanks to their B vitamins (yes, mangos make you happy!), and they’re perfect in this cosy Thai-inspired curry that comes together in about 35 minutes. Packed with fresh aromatics, immune-supporting ingredients and colourful vegetables, this easy Thai chicken curry is comforting, healthy and incredibly flavourful.

Red Thai Chicken Curry: flavourful, nourishing and good for you

Ginger and chilli bring a vibrant lift to this dish. They are naturally warming ingredients that support digestion and add a gentle heat from the inside out. Together with fragrant lemongrass and garlic, they create a flavourful, aromatic base that feels especially soothing and energising during the colder months. And that’s exactly why I love this recipe so much. My Red Thai Chicken Curry isn’t just delicious, it’s a cosy, feel-good bowl brimming with brightness, warmth and naturally nourishing ingredients. Perfect for cold season!

Ingredients for Red Thai Chicken Curry

Even though the ingredient list looks a touch long, every single one plays a part in creating a curry that tastes like it came straight from a Thai restaurant and it’s suprisingly quick and easy to make.

• Coconut oil: Olive oil works too, since coconut milk adds plenty of coconut flavour on its own.
• Lemongrass: If your supermarket doesn’t carry it, an Asian corner shop will.
• Fresh ginger: A staple in my kitchen, for tea, for soups, and Asian-style cooking.
• Aromatics: Garlic, tomato paste, chilli and fresh coriander. These bring flavour and depth to the curry.
• Red curry paste: The soul of the sauce. Made from dried red chillies, lemongrass, garlic, shallots and spices. A must-have in so many Thai recipes.
• Broth: Homemade chicken broth is best, but a good-quality bone broth or organic instant broth works perfectly too.
• Coconut milk: A can of full-fat organic coconut milk transforms the sauce into something luscious and velvety.
• Chicken breast: I always go for organic quality as you really can taste the difference and it’s a more sustainable choice.
• Mango: Choose one that’s ripe yet firm enough to hold its shape.
• Vegetables: Green beans and red pointed pepper (or sweet bell pepper) bring crunch, colour and extra nutrition.
• Lime: Adds the essential fresh, bright acidity. Serve extra lime wedges on the side for squeezing.
• Rice: Jasmine rice is the classic pairing, but basmati or wholegrain work beautifully too. While the rice cooks for about 25 minutes, you’ll have just enough time to make the curry.

How to Make Red Thai Chicken Curry

This Red Thai Chicken Curry is wonderfully quick to pull together. Once everything is chopped and ready, the cooking feels effortless.

1. Heat a little oil in a deep pan, then toss in the lemongrass, garlic and ginger. The moment they hit the heat, your kitchen will smell incredible! And that’s when you know you’re on the right track. Stir in the red curry paste and tomato paste, then pour in the stock. Let it all bubble for a minute before adding the coconut milk, which turns everything into the most gorgeous, silky base.
2. Slide in the chicken and let it gently poach in the sauce until it’s perfectly tender. As it cooks, the curry thickens slightly and becomes rich and creamy — exactly what we want.
3. Add the vegetables and mango and give them just a little time to cook and soak up all that flavour.
4. Finish with fresh chilli and a good squeeze of lime. Pile it into bowls, scatter over coriander, and don’t forget extra lime wedges!

You’ll find the exact quantities and full method below in the printable recipe card.

Why You’ll Love This Red Thai Chicken Curry with Mango

There’s so much to love about this Red Thai Chicken Curry with Mango, but here are the things that make it a true go-to.

• Fast and fuss-free: This is one of those dinners you can pull off on a busy night without breaking a sweat. Just over 30 minutes and you’re sitting down to something seriously good.
• Comforting but fresh: All those aromatics — ginger, garlic, lemongrass — plus plenty of veggies make this curry feel both cosy and nourishing.
• A winner for guests: It’s colourful, full of flavour, and looks like you’ve put in way more effort than you actually did. Always a bonus.
• Kid-friendly vibes: The sweet mango softens the spice and makes this a great introduction to Thai flavours for teens.
• Meal prep magic: Leftovers reheat beautifully. Some might say it’s even better the next day (and I fully agree).

If Thai-style curries are your thing, you’ll also love the veggie-packed coconut curry, the sweet potato Thai curry, or the creamy red curry with salmon — all bright, flavourful and easy to make again and again. And for something heartier, don’t miss my Thai red curry with beef.

Did you try this Red Curry with Chicken and Mango recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).