Thai Raw Mango Chicken Curry

Thai Raw Mango Chicken Curry

Course: Main Course
Cuisine: Asian, Thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 608 kcal
Author: Neha Mathur

All the fans of mangoes and non-vegetarian dishes, Thai Raw Mango Chicken Curry is a must try for you all. Now, go ahead and pen down the easy recipe!



  • 2 tbsp Vegetable Oil
  • 3-4 cloves Garlic Chopped
  • 1 inch Ginger Chopped
  • 1/4 cup Onion Thinly Sliced
  • 3 tbsp Thai Red Curry Paste
  • 2 cups Chicken Stock
  • 1/2 cup Red Bell pepper Sliced
  • 50 g Snow Peas Optional
  • 400 g Boneless Chicken Thigh Cut into small pieces
  • 2 cups Coconut Milk
  • 2 tsp Fish Sauce
  • 2 tsp Brown Sugar
  • 1 cup Raw Mango Peeled and Cubed
  • Coriander to garnish
  • 1 tsp Red Chilli Chopped


  1. Heat oil in a pan.

  2. Once the oil is hot, add garlic, ginger and onion and fry for a minute.

  3. Add thai red curry paste and cook for 2-3 minutes on medium heat.

  4. Add chicken stock and bring the mixture to a boil.

  5. Now add bell pepper, snow peas and chicken and cook for 3-4 minutes.

  6. Add coconut milk, fish sauce and brown sugar and cook for 2 minutes.

  7. Add raw mango and cook for another minute.

  8. Garnish with coriander and red chilli.

  9. Serve hot with steamed rice.

Nutrition Facts
Thai Raw Mango Chicken Curry
Amount Per Serving
Calories 608 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 32g200%
Cholesterol 101mg34%
Sodium 502mg22%
Potassium 736mg21%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 23g46%
Vitamin A 3015IU60%
Vitamin C 51.8mg63%
Calcium 62mg6%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.