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:
- 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
Betty Rawker
May 10, 2013 at 3:35 pmI 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
paleoinpdx
May 10, 2013 at 3:41 pmThanks 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.
Betty Rawker
May 10, 2013 at 3:58 pmOh, 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!
paleoinpdx
May 10, 2013 at 8:44 pmDitto!
Linh
May 25, 2013 at 10:53 pmHi 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 🙂
paleoinpdx
May 26, 2013 at 7:52 amHi 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.