top of page

Chicken Mango Curry

White Flowers

     One thing that I love about Thai food is how naturally flavorful the food is by using herbs to bring a dish alive. Basil has to be one of my favorite herbs and it's one I incorporated into this dish. One of the things I love about this dish is how versatile it is. You can omit the chicken for a vegan dish, add brown rice, or just eat it as it is! The mango adds a hint of sweetness and the coconut a creamy base. By making it at home you can ensure your ingredients are healthy and free of MSG and other harmful toxins.


  • 2 C Chicken, cubed

  • 6 Green Onions, diced

  • 5 Garlic Cloves, minced

  • 1 Tbsp. Ginger, grated

  • 1 Tbsp. Coconut oil

  • 2 Red Peppers, chopped

  • 2 Yellow Peppers, chopped

  • 1 1/2 C Coconut Milk (canned)

  • Serves: 6

  • Prep Time: 10 minutes

  • Cook Time: 8 minutes

  • Total Tim: 18-20 minutes

  • 2 Mangoes, chopped

  • 3 Tsp. Curry powder

  • 2 Tsp. Salt

  • 1/4 cup fresh basil leaves


1) Prep all ingredients.

2) Over medium low heat saute onions, garlic, and ginger in 1 Tblsp. Coconut Oil for 1 minutes.

3) Add chopped peppers to skillet and cover with just enough water to cover pain. Saute 5 minutes on medium or until tender. 

4) Add the coconut milk and stir in the curry powder and salt. Cook for 2 minutes.

5) Remove from heat and add the chopped mangoes and fresh basil leaves.

6) Serve will warm basmati rice or alone.

Chicken Mango Curry

Tea Pot
bottom of page