Kitchen notes · a little help before you start
Thai Mango Chicken Curry
Thai Mango Chicken Curry brings together ginger, red chili, and onion. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Curries
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Ginger
Look at how this ingredient comes into the method: Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
Red chili
Look at how this ingredient comes into the method: Heat oil in a skillet over medium high heat.
Onion
Look at how this ingredient comes into the method: Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Thai Mango Chicken Curry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Remember the occasional stir
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Heat oil in a skillet over medium high heat.
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What check should I look for as it cooks?
Keep this part of the method in view: Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened.
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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