While I wasn’t exactly sure what the mango would do to the red curry, it was a great surprise. If you have a mango overflow like I do, it’s a nice way to actually cook with mango as an ingredient, in real food instead where the mango isn’t the star. And that’s ok! Let mango work its sweet magic in the background of this classic red curry dish that can be served over rice, rice noodles, with naan, or alone. I went with chicken thighs here because I always go with chicken thighs. You can also use a firm white fish and slip it in just before the curry is ready, it will cook in the soup mixture.