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Chicken and mango coconut curry

Name: Chicken and mango coconut curry
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: Bunch spring onions, trimmed; Bunch coriander, a few leaves reserved to serve; 1 lemongrass stalk, halved; 1 red chilli, halved, plus extra, sliced, to serve; 2 garlic cloves, peeled; 2cm piece fresh ginger, peeled and roughly chopped; 1 tbsp vegetable oil; 400g tin coconut milk; 180g cooked chicken, chopped; 115g baby spinach leaves; 1 large fresh mango, peeled, stoned and cut into 1cm chunks; 2 tbsp light soy sauce; Juice 1 lime; Cooked rice to serve

By: Angela Boggiano

Published: 12 Aug 22
Updated: 25 Mar 24

Possibly the quickest, tastiest chicken and coconut curry you’ll ever make. Fresh mango gives sweetness to the dish and offsets the chilli heat.

Chicken and mango also team up in our grilled mango chicken with lentils and yogurt recipe.

Easy
August 2022

Test kitchen approved

Serves 4
Hands-on time 20 min

Possibly the quickest, tastiest chicken and coconut curry you’ll ever make. Fresh mango gives sweetness to the dish and offsets the chilli heat.

Chicken and mango also team up in our grilled mango chicken with lentils and yogurt recipe.

Nutrition: per serving

Calories: 325kcals
Fat: 21.6g (15.4g saturated)
Protein: 16.9g
Carbohydrates: 14g (11.9g sugars)
Fibre: 3.4g
Salt: 1.1g

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Ingredients

Bunch spring onions, trimmed
Bunch coriander, a few leaves reserved to serve
1 lemongrass stalk, halved
1 red chilli, halved, plus extra, sliced, to serve
2 garlic cloves, peeled
2cm piece fresh ginger, peeled and roughly chopped
1 tbsp vegetable oil
400g tin coconut milk
180g cooked chicken, chopped
115g baby spinach leaves
1 large fresh mango, peeled, stoned and cut into 1cm chunks
2 tbsp light soy sauce
Juice 1 lime
Cooked rice to serve

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Method

Put the spring onions, coriander, lemongrass, chilli, garlic and ginger in a food processor and pulse into a coarse paste (or pound to a paste in a large pestle and mortar).
Heat the oil in a wok or large frying pan and tip in the paste, then stir-fry for 2-3 minutes. Pour in the coconut milk and simmer for 5 minutes.
Add the chicken to the pan along with the spinach and chopped mango. Cook for 1 minute to warm through, then season with the soy sauce and a good squeeze of lime. Serve immediately in bowls, scattered with sliced chilli and coriander leaves, with cooked rice.