One of my favorite Thai restaurants in Portland, My Thai (sorry, they don’t have a website), makes phenomenal curries. They are all gluten-free, good quality, fresh and come out piping hot. (By the way, they are really great about ANY food sensitivities/allergies at this restaurant). From time-to-time, they feature a mango curry and it is R-A-D! Jesse and I have a loving relationship with it, but rarely get to eat it or dine at My Thai, for that matter. It’s on the other side of town and not conveniently located, so it makes the concept of take-out inconvenient, but it’s fun to make a point to dine there on occasion.
Anyway, 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…and soon!
- 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
- 1 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