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    This One-Pot Thai Coconut Curry Recipe Is Tastier (And Faster) Than Takeout

    I've been making this on repeat.

    Thai curry is one of my favorite comfort food meals. I think it has to do with the fact that when I was a kid, my family's go-to take-out dinner was this delicious mango chicken curry dish from our favorite Thai restaurant.

    Which brought me to this Thai mango chicken curry recipe I found on the food blog Recipe Tin Eats. I've been cooking it on repeat lately.

    A bowl of rice topped with chicken curry, Thai chili pepper, fresh herbs, and lime wedges on the side.
    Recipe Tin Eats / Via recipetineats.com

    It comes together in 30 minutes in one pot, making it a great weeknight meal with minimal clean-up. And while the recipe calls for chicken, you can customize it and make it with whatever protein or veggies are in your fridge.

    The base of the recipe is the curry sauce. To make it you'll need red curry paste, coconut milk, mango, chicken broth, and fish sauce. You'll also want to grab some garlic, ginger, onion, and lime for flavor and aromatics.

    Other than those ingredients, add whatever you want! Add your favorite protein (shrimp, chicken tofu, etc...) and your favorite veggies or literally whatever is in your produce drawer.

    Start by heating up some neutral oil (like vegetable or canola) in a skillet. Add ginger, Thai chili, and onion or shallot, and sauté until tender.

    Onions, ginger, and Thai chili sautéing in a non-stick skillet.
    Hannah Loewentheil/BuzzFeed

    Then, add your protein. I used both chicken and shrimp, so at this point I added just the chicken and allowed it to cook until opaque.

    Hannah Loewentheil/BuzzFeed

    Don't worry about cooking it completely through because it will continue to simmer in the sauce. Next, add four or five tbsp red curry paste and continue to sauté the chicken for a few more minutes.

    Now it's time to make the curry sauce. Add the coconut milk and chicken broth and stir.

    Hannah Loewentheil/BuzzFeed

    You could use low-fat coconut milk, but the full-fat version makes this dish super creamy (and dairy-free!).

    Time for the mango. If you can swing it, I would highly recommend starting with fresh fruit. It makes the final curry so good.

    Hannah Loewentheil/BuzzFeed

    I just pulsed some sliced mango in my blender until smooth and voilà.

    The recipe recommends using kaffir lime leaves, which can be difficult to find — and you definitely don't need them, IMO. You can use a squeeze of lime instead.

    The mango coconut curry sauce simmering in a skillet.
    Hannah Loewentheil/BuzzFeed

    It also calls for fish sauce but you can substitute soy sauce if needed. Once all the ingredients have been added, simmer the curry sauce for about 15 minutes. I also added uncooked shrimp and a mix of broccoli and cauliflower so everything could simmer in the curry sauce and cook.

    And you're done! Serve the curry over rice (I used microwaveable coconut basmati rice) with some fresh herbs on top, and a squeeze of lime juice.

    A bowl of the coconut mango curry with shrimp, broccoli, and cauliflower over rice.
    Hannah Loewentheil/BuzzFeed

    The base of the dish is already dairy-free, but you can easily make it vegan by omitting the fish sauce. Then swap the chicken for tofu or just lots of veggies.

    It's easy, customizable, comforting, and SO delicious. Oh, and it makes for really great leftovers. Enjoy!

    A skillet of coconut mango curry chicken with fresh herbs and hot chilis.
    Recipe Tin Eats / Via recipetineats.com

    Full recipe: Thai Mango Coconut Curry from Recipe Tin Eats

    If you make this meal at home, tell me what you think in the comments below!