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!
Mango Chicken Curry
- 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
- 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.
- 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.
- 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.
- 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