Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. It sounds all sorts of fancy, and it tastes that way too, but this Thai Mango Chickpea Curry is EASY to make.
No really, you gotta believe me on this one. It's Easy with a capital "E". Just 25 minutes for a perfect weeknight meal.
A can of chickpeas, a can of coconut milk, a few tablespoons of store-bought Thai yellow curry paste, chop an onion, red pepper, garlic and ginger, and some mango. Presto! And dude, I even have another hack for you. I made this recipe with fresh mango, but you could totally make it with frozen mango chunks, saving you the prep time. Yeah I know, that just made it even easier!
This is a sweet curry, meaning the spice is minimal and kid-friendly but if you are a fan of spicy, feel free to add hot sauce or sauté sliced hot chili peppers along with the red peppers and onions. The combo of sweet and spicy is killer... (in a good non-violent vegan way). 😉
To make Thai Mango Chickpea Curry: in a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.
Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring until fragrant.
Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced and thickened slightly. Garnish with cilantro and serve with cooked rice.
Thai Mango Chickpea Curry
Ingredients
- 1 tablespoon light oil, (such as canola or vegetable)
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 3 tablespoons Thai yellow curry paste
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and minced
- 1 400ml can full-fat coconut milk
- 1 cup vegetable broth
- 1 19oz can chickpeas, drained and rinsed (or 2 cups cooked)
- 2 cups mango chunks, (2 large mangoes) fresh or frozen
- ¼ teaspoon salt
- 1 handful cilantro, roughly chopped
- Cooked rice for serving
Instructions
- In a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.
- Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring. Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced a bit. Garnish with cilantro and serve with cooked rice.
Notes
Nutrition
Bon appetegan!
Sam.
Christina says
Can you freeze this??
Sam Turnbull says
I think it should freeze fine 🙂
Tom says
Just bought an Instant Pot and am wondering if anyone has tried to make this in an IP and what settings/amount of time they found worked best?
Karen Bogaert says
Amazing! I used Massaman curry paste, since I like it a bit more spicy 😀 Delicious! The mango-spicy mixture is soooo good! Thank you!
Sam Turnbull says
So happy you enjoyed!
Barb Matthews says
Used mild red curry paste because it's what I had in the fridge.....absolutely delicious!! Thanks Sam...love it!!
Sam Turnbull says
Glad you enjoyed!
Diana Greenhorn says
I also couldn't find the yellow Thai curry paste (at least at a local No Frills) so I bought the red and it was still fantastic! I'll double the recipe next time to ensure more left overs. Great to take as a packed lunch.
Sam Turnbull says
Wonderful! Happy you enjoyed 🙂
Bianca says
Hi friend!
Just made this! I know you said curry powder wouldn't work, but that's what I had here, and also... I'm a rebel
I used 1 tbsp of the powder.
Hey, tastes super delicious still! Might be different, but it's still a very very yummy curry.
Not bad at all for plan B
Sam Turnbull says
Haha! Awesome! I'm glad it turned out, Bianca 🙂
Che says
Made it with green curry paste instead and it tastes great! The mango adds such a good sweetness. Planning to add bamboo shoots the next time I make this! Thank you for the yummy recipe!
Sam Turnbull says
You're most welcome, Che! So happy you loved it 🙂
Dominique G says
I made this tonight. I have
ginger allergy so I did eliminate the ginger and curry paste. I used curry powser and I was happy with the results.
Sam Turnbull says
Awesome!
Claire Moffat says
This is delicious but it’s defo not sweet! It’s way too spicy for my kids palettes and I onlybuswd 2 tablespoons of paste and extra coconut milk to try cool it down a bit
Sam Turnbull says
I imagine it could vary in spiciness depending on the curry paste you use. I used Thai Kitchen which isn't spicy. Glad you enjoyed it anyways!
Nishila says
Yum yum...super awesome yumminess! Love the taste and simplicity! Thanks Sam
Sam Turnbull says
You're most welcome, Nishila 🙂
Panko says
Can I use curry power?
Panko says
Powder* haha
Sam Turnbull says
Curry paste is a blend of spices and ingredients so you will want the paste. Curry powder won't work here.
Angela says
Delicious!
Will definitely make again, might add some tofu & mangetout next time.
Have just got your book & am looking forward to trying some of your other recipes 🙂
Sam Turnbull says
So very happy you enjoyed it, Angela, and I hope you love the book! 🙂
Vicky says
Hi Sam,
I finally had a chance to try this recipe last night. Loved it as usual! The combination of the sweetness of the mango with the spice of the curry was delightful. I'm not able to eat onions, so I substituted chopped celery. Really divine. I can't wait to eat the leftovers for lunch today. Keep sharing your wonderful creations with the world. You know I love all your recipes!
Sam Turnbull says
Yay!! So happy you loved another recipe, Vicky! Thank you for your lovely comment 🙂
Christine says
Hi Sam! I have that thing where cilantro tastes like soap to me, but I love the green pop of fresh herbs on food.. You're a professional knower-of-tasty-foodthings; what would you recommend I use in its stead? Would scallions be terrible? Would basil work?
Sam Turnbull says
Haha, yes scallions or thai basil would be great additions. 🙂
Veronika says
Same here! I just can't get used to that soapylike flavour... I use parsley instead...
But still love this recipe, thank you Sam.
Tracey Donnelly says
Definitelly yummy! I added arrowroot powder just to thicken it up a bit.
Sam Turnbull says
Glad you enjoyed!
Scott Sala says
Hey Dearie,
The recipe looks great. Former editor here, "peice of ginger"-piece and "drianed and rinsed"- drained. Cheers!
Sam Turnbull says
Haha! Fixed! I appreciate it.
Scott Sala says
Hey Sam,
No problem!
Nancy says
Hi Sam, looks like an awesome recipe, I couldn't find the yellow thai curry paste anywhere so I purchased red curry paste, my question, is using the red curry paste going to alter the flavor of the dish awhole lot besides making it spicier?
Sam Turnbull says
Hi Nancy, red curry isn't generally spicy, it just has different flavourings than yellow curry. So it should be totally fine to use instead of yellow curry, it will just have a different flavour. Enjoy!
sarahem says
This recipe arrived in my inbox exactly when I needed some food inspiration AND happened to have all of the right ingredients in my kitchen. I made this tonight and it was super delish!
Sam Turnbull says
Woohoo!! So very happy you made it already and enjoyed it so much! 😀
Jenn. says
This does not sound like a Thai food to me. Chickpea normally used a lot in Indian dish. Somehow, mango and chickpea just doesn't go together, not sweet especially, but if replace with Daal then probably sounds about right because we do eat sweet daal, but not chickpea. It just my opinion 🙂
Sam Turnbull says
Yep, you're right, Jenn. Chickpeas are normally used in Indian cuisines. But I based this recipe off of a Thai mango chicken curry and just subbed the chickpeas for chicken, and I used Thai curry paste (not Indian curry paste). So is it traditional Thai- no. It is delicious and Thai inspired- yes! 🙂
pushpa Rao says
why not
mix and match
Trial.and error Although i am a vegetarian
I use a lot of non veg masala bases
And they come out super gourmet
Go on sister
57yrs old cookingbfrom.the age of 7
Never ever think
how to.cook
Always what to.cook
God bless the lady with good cooking hands
Ladies learn to.cook
for yourself and your families
Bart De Pagie says
Really really good cook book!
Sam Turnbull says
Thank you!
Diane says
Mmmmm. This looks delicious and it’s on tonight’s menu
Great tip on using frozen mango!
Thank you for more yummy goodness.
Sam Turnbull says
Awesome!! I hope you love it, Diane 🙂