Coconut Mango Pepper Curry
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Coconut Mango Pepper Curry

Submitted by: Sherrie Butler

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 4

Adapted this recipe from our favorite Thai Restaurant - sooooo yummy.


  • 1 onion, any type, organic
  • 2 c. rice, your favorite, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 bch. basil, fresh, organic
  • 2 tbs. fish sauce
  • 5 c. coconut milk, unsweetened, full-fat, organic, canned
  • 2 tbs. curry paste, organic
  • 2 tbs. coconut sugar, organic
  • 20 oz. chicken thigh, skin-on, organic, free-range
  • 2 bell pepper, red, fresh, organic
  • 1 c. carrot, fresh, organic


Boil 2 1/4 cups water and 1 tablespoon coconut oil in small sauce pan. Add rice, cover pot, and reduce heat to low. Cook for 20 - 25 minutes.

Add coconut milk to medium sized sauce pan and simmer on medium until milk is creamy. Add 2 tablespoons red curry or other curry paste, and whisk until smooth. Add 1 tablespoon fish sauce and coconut crystals, and whisk. Add chicken and carrots. Let simmer until chicken is cooked through. Add all other veggies. Simmer until veggies are warm.

Add 1/2 cup rice to bowl and spoon curry over top. Garnish with fresh basil.