Description
Inspired by a rainy Thai market and perfected in a tiny city kitchen, this creamy, mango-infused curry is your midweek escape plan. Juicy chicken thighs melt into a sauce of coconut, red curry, and bright lime. It’s sunshine in a bowl—no plane ticket needed. Set it, forget it, and come back to bold flavor that feels like a beach vacation (without the sand).
Ingredients
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2 lbs boneless chicken thighs
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1 cup mango purée (fresh or canned)
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1 can (14 oz) coconut milk
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2 tbsp red curry paste
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Juice of 1 lime
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1 tbsp honey or maple syrup (optional)
Optional garnishes: cilantro, lime wedges, toasted coconut, chili threads
Instructions
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Crockpot Magic
Add all ingredients to your slow cooker. Stir curry paste into coconut milk before adding for even flavor. -
Cook Low & Slow
Set to LOW for 6–7 hrs or HIGH for 3–4 hrs. No peeking! -
Shred & Soak
Shred chicken directly in the pot and let sit 15 mins to absorb flavor. -
Serve with Style
Spoon over jasmine rice or cauliflower rice. Garnish with fresh cilantro and a lime wedge. Add heat or crunch with sriracha mayo or coconut flakes.
Notes
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Too thin? Thicken with a cornstarch slurry (1 tbsp starch + 2 tbsp water).
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Want creamy heat? Stir in a spoon of peanut butter or Greek yogurt post-cook.
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Make it vegan with chickpeas and sweet potato.
- Prep Time: 10 mins
- Cook Time: 6–7 hrs (low) / 3–4 hrs (high)
Nutrition
- Calories: 420 per serving
- Fat: 28g
- Carbohydrates: 10g
- Protein: 28g