Thai red curry with green mango

Adapted from a cooking class I took in Thailand, this simple red curry is so delicious and so much more satisfying than takeout (because you made it, yo!). If you buy one of those jarred red curry pastes (which I recommend) this also is one of the most simple, yet flavorful dishes you could make at home. For those who like more spice, I recommend adding a tablespoon of sambal chile. It adds some heat without taking over the flavor of the curry paste.



2 tablespoons coconut oil oil
4 tablespoons red curry paste
2 14 ounce cans coconut milk
1 1/2 pounds chicken thighs, cut into cubes
1 red pepper, sliced

1 yellow bell pepper, sliced
2 carrots, sliced
2 tablespoons fish sauce
2 tablespoons coconut sugar
Kosher salt
2 limes
Small bunch cilantro, roughly chopped

1 green mango, julienned
1 ½ cups rice, cooked (optional)


In a large wok or pan, warm the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute to release the flavors of the curry paste.

Add the coconut milk and stir until it’s all bubbly. Then add the chicken, sugar, fish sauce, and a large pinch of salt, and cook the until the chicken is mostly cooked through, about 15 minutes. (It should be just slightly pink in the middle.)

Add the sliced peppers and carrots and cook for another couple of minutes until the vegetables are tender, yet still crisp.

Meanwhile, zest one of the limes, then cut in half and juice. Cut the other lime into wedges.

Turn the heat off and add the lime zest and juice. Stir in the cilantro and add salt to, taste.

Serve over rice or on its own. Garnish with the green mango slices and lime wedges.