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Mango Chicken Curry

mango chicken curry

One of my favorite Thai restaurants in Portland, My Thai (don’t have a website), makes phenomenal curries that are fresh, gluten-free, and great quality. Sometimes, they even feature a mango curry and it is so delish.

I’ve been thinking about their mango curry since the last time I had the pleasure of eating it — about two months ago or so. Finally, I got the push to replicate it since mangoes were on sale at Whole Foods last weekend. Jesse and I were pleased with the results and thought it tasted even better the next day. We will definitely be making it again soon!

Enjoy!

Mango Chicken Curry

Ingredients:

  • 1 Tbsp coconut oil
  • 1 yellow onion, thinly sliced into half rounds
  • 2 cloves garlic, finely chopped
  • 1.5 lb boneless skinless chicken thighs and/or breasts, cut into 1-inch pieces
  • Sea salt to taste
  • 13.5 oz can full-fat coconut milk
  • 2 Tbsp red curry paste (I use this brand)
  • 1 8-oz can diced green chiles
  • 2 heads baby bok choy, chopped
  • 1 mango, sliced lengthwise into strips
  • 2-3 Tbsp coconut aminos
  • Pinch of cayenne
  • 1/3 cup chopped fresh basil

Directions:

  1. Melt coconut oil in a large skillet over medium heat. Add the onion and garlic, and saute a minute or so. Then add the chicken and season to taste with sea salt.
  2. Meanwhile, in a medium-sized mixing bowl, whisk together the coconut milk and curry paste. Once mixed, add to the skillet with the green chilies. Cook 7-10 minutes.
  3. Lastly, add the bok choy, mango, cayenne and coconut aminos. Let cook 1-2 minutes more, until bok choy softens a bit. Then, stir in the chopped fresh basil.
  4. Serve over cauliflower rice or zucchini noodles. It’s delicious with both, but I thought it was best with the zucchini.

Yields: 4-5 servings

mango chicken curry 2

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Related

Filed Under: Dinner, Recipes Tagged With: chicken, chicken curry, coconut aminos, coconut milk, coconut oil, dinner, easy Paleo dinner, gluten-free curry, grain-free, green chiles, Mango, mango curry, Paleo, paleo curry, recipe, Red curry, red curry paste, scd-friendly, Thai Kitchen

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Reader Interactions

Comments

  1. Betty Rawker

    May 10, 2013 at 3:35 pm

    I have always loved Thai Curries!
    Promise I don’t work for this curry company (but I totally would ♥) I recently fell in love with a locally made, additive free, range of curry pastes made in Lake Oswego. I think you would love them too! http://www.thaiandtrue.com/ They are also available at places like Whole Foods.
    And thanks for posting so many great recipes!!
    -Andrea

    Reply
    • paleoinpdx

      May 10, 2013 at 3:41 pm

      Thanks for the info and kind words, Andrea. I actually am familiar with that brand, but don’t buy it because it contains rice bran oil, which is a major bummer. Thai Kitchen’s curry paste doesn’t have it or any other undesirable ingredients, so I always buy theirs.

      Reply
      • Betty Rawker

        May 10, 2013 at 3:58 pm

        Oh, got ya! Good to know Thai Kitchen’s brand is A-ok. I have been making my own curry dishes forever, and for so long I was using the ones you get at Asian markets, and they usually all had some questionable preservatives. I made curry paste from scratch a few times too, but love using the pastes mixed with coconut milk for easy dinners!

        Reply
  2. paleoinpdx

    May 10, 2013 at 8:44 pm

    Ditto!

    Reply
  3. Linh

    May 25, 2013 at 10:53 pm

    Hi there,
    Came across your recipe though Chowstalker. Looks yummy!
    Was wondering how spicy this curry is? I will be using the Thai Kitchen red curry paste for the first time and just noticed that it has 3 chili pepper signs on it for “hot”. Totally a weakling when it comes to spicy stuff so thought i’d ask before i make it and not be able to handle the heat 🙂

    Reply
    • paleoinpdx

      May 26, 2013 at 7:52 am

      Hi Linh,
      Thanks for checking out my recipe! The curry is actually not that spicy. It has a little kick to it, but it’s definitely not “hot.” I’m a medium spice kind of gal and this was just fine for me. In fact, it probably could have been even a tad spicier for me. If you’re worried, just use less curry paste and then mix more in if you feel like it’s too mild.

      Reply

Trackbacks

  1. Mango Madness | frogandcount says:
    May 15, 2013 at 4:00 am

    […] Simple Supper Friday: Mango Chicken Curry (paleoinpdx.com) […]

    Reply
  2. Simple Supper Friday: Ginger Lime Chicken with Mango | Paleo in PDX says:
    May 24, 2013 at 12:05 pm

    […] been a bit inspired by mango lately (remember my mango chicken curry?). Probably because they’ve been on sale so much lately and catch my eye at the grocery […]

    Reply
  3. 14 Spicy & Flavorful Paleo Chicken Curries | Paleo Grubs says:
    September 28, 2013 at 11:40 pm

    […] 8. Mango Chicken Curry Mangos and chicken just go together, there’s no ifs ands or buts about it. So when you make a mango chicken curry you’re playing to their strengths because the sweetness of the mango helps balance out the taste of the curry. You can tell they’re keeping this Paleo because they’re having you use full fat versions of coconut milk, and there’s no added sugars or dairy products used. They point out that this is a simple recipe, which is nice if you’re just learning how to make chicken curry. […]

    Reply
  4. Paleo Thai Food Recipes - My Heart Beets says:
    August 26, 2014 at 12:37 pm

    […] Mango Chicken Curry […]

    Reply
  5. 28 Great Paleo Chicken Curry Recipes says:
    October 17, 2014 at 9:00 am

    […] 2. Mango Chicken Curry […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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