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Imagine a dish that transports you to sun-soaked beaches while delivering the comforting warmth of a homemade curry. Enter the Tropical Mango and Coconut Curry Chicken, a delightful fusion of tropical flavors that brings together the sweetness of ripe mangoes and the creamy richness of coconut milk, all enveloping tender chicken thighs. This dish is not only a treat for the taste buds but also a visual feast, with its vibrant colors and aromatic spices. Perfect for family dinners or gatherings, this curry is sure to impress.

Easy Summer Crockpot Recipes

Escape to a tropical paradise with this Tropical Mango and Coconut Curry Chicken recipe. Combining the sweetness of ripe mangoes and the creamy richness of coconut milk, this dish features tender chicken thighs enveloped in aromatic spices. Perfect for busy weeknights, it's easy to prepare in a crockpot—just toss in your ingredients and let the flavors meld. Serve with jasmine rice for a delightful family meal that’s both comforting and satisfying.
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

1 cup mango puree (fresh or canned)

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon honey or maple syrup

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

In a crockpot, combine the coconut milk, mango puree, red curry paste, soy sauce, honey or maple syrup, and lime juice. Stir until well mixed.

    Add the chicken thighs to the crockpot, making sure they are submerged in the coconut mango sauce.

      Layer the sliced red bell pepper, snap peas, chopped onion, minced garlic, and grated ginger over the chicken.

        Season the mixture with salt and pepper to taste, then cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.

          Once cooked, shred the chicken with two forks in the sauce and mix well.

            Serve the tropical curry over cooked jasmine rice and garnish with fresh cilantro.

              Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings