Chicken Mango Red Thai Curry

Chicken mango red thai curry is simple and delicious. Together with warm flavors, and tastes of ginger, garlic and lemongrass – utterly delicious and healthy too!
Course Main Course
Category Curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Autor elle


  • 1 tablespoon coconut oil (alternatively, use olive oil)
  • 2 lemongrass stalk, tough outer layer removed, cut into 4 pieces and bruised
  • 1 tablespoon peeled and freshly grated ginger
  • 4 garlic cloves, minced
  • sea salt, to taste
  • 3 tablespoons red curry paste (more if you like it spicy)
  • 2 tablespoons tomato paste
  • 1 cup chicken broth (250 ml)
  • 1 x 400 ml can unsweetened coconut milk
  • 700 g organic boneless skinless chicken breast, cut into bite-sized pieces
  • 1 mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
  • 2 cups trimmed green beans (200 g)
  • 1 fresh red chile, seeds removed and thinly sliced
  • 100 g enoki mushrooms optional - I had them on hand
  • 1 tablespoon fresh lime juice
  • bunch of fresh cilantro, chopped
  • 20 Thai basil leaves, chopped
  • steamed jasmine rice, for serving
  • lime wedges, for serving


  1. Heat the oil in a large wok or heavy pot over medium heat. Add the lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry paste and tomato paste and cook, stirring for about 2 minutes. Add the chicken broth and cook, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the chicken and gently simmer, uncovered, until the chicken is tender and sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans and mango, cover, and cook for 3-5 minutes, stirring occasionally, under beans are tender-crisp.
  2. Remove from the heat, add the fresh chili, (enoki mushrooms, if using) squeeze in the lime juice and season to taste.
  3. Spoon over rice and top with cilantro and basil; serve with lime wedges. Enjoy!