Mango Red Curry Chicken

September 18, 2016

Mango Red Curry Chicken

We have Ban Chok Dee Thai Cuisine - Langley Curry Sauces in our freezer. With the addition of the fresh mango puree this Red Curry dish is PHENOMENAL! #eatlocal #shoplocal

Mango Red Curry Chicken


  • 1 tbsp. vegetable oil
  • 3 garlic cloves, minced
  • ½ tsp ginger, minced
  • 1 small onion, sliced
  • 1.5 lbs. chicken breast, cut into bite size pieces
  • 1 container of Ban Chok Dee red curry sauce
  • 1 very ripe, fresh mango, peeled, pitted & pureed
  • 1 tbsp. fish sauce
  • 2 kaffir (or Thai) lime leaves
  • Jasmine rice, cooked
  • Fresh cilantro, chopped
  • Lime wedges for garnish


  • Heat oil in a skillet over medium high heat. Add garlic, ginger and onion - sauté until the onion starts to soften. Add chicken and cook until about ½ way cooked. Add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Serve over jasmine rice, garnish with fresh cilantro & a squeeze of lime.

Prep Time: 15 minutes

Cook time: 40 minutes

Yield: 2-4 servings

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