Thai Mango Chicken Curry

Serves: 3-4


1 Tbsp Flying Olive Lime, Chipotle (for a little spiciness), Garlic, or Cilantroand Roasted Onion Extra Virgin Olive Oil

3 garlic cloves, minced

½ tsp ginger, minced OR ¼ tsp ground ginger

1 Tbsp Flying Olive Mango or Honey Ginger Balsamic Vinegar or a Combination

½-1 tsp red chili, minced or ¼ cup red bell pepper, small dice

1 small onion or 3 shallots, sliced

1-1 ¼ pounds trimmed boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

¼ cup red curry paste (this is slightly spicy)

1 can (13.5 oz) coconut milk

¼ cup chicken broth, more if sauce is too thick

1 cup mango puree (place a peeled and pitted mango in a food processor, blender, or use a hand-held stick blender and blend until smooth)

1 Tbsp fish sauce

1 Tbsp Flying Olive Honey Ginger or Mango Balsamic Vinegar

To Serve (any or all)

Jasmine rice, Cilantro leaves, Lime wedges, fresh Red Chili, sliced


Heat the Flying Olive Extra Virgin Olive Oil of Choice in a skillet over medium-high heat. When the oil begins to shimmer, add the garlic, ginger, Flying Olive Balsamic Vinegar or Combination of Choice, chili (if using) or red bell pepper, and onion, and sauté until the onion just starts to soften.

Add the chicken and cook until it turns white and starts to brown, but is still raw inside.

Stir in the curry paste, and sauté for 2 minutes or until fragrant. Add the coconut milk and chicken broth. Bring to a simmer, stirring to dissolve the curry paste into the liquid. then, add the mango and fish sauce.

Serve over jasmine rice, garnished with cilantro, lime wedges, and slices of red chili or red bell pepper, if desired.

Inspired by a recipe by Nagi at

Submitted by Barb L.