Thai Green Curry with Chicken and Mangoes over Jasmine Rice

By Anthony Salemme, chef

Serves 4

This whole meal can come together in about 30 minutes, even a novice cook can make this Thai comfort food.

1 ½ pound boneless chicken breast, cut into 1 inch chunks

4 Tablespoons coconut oil, or vegetable oil

1 4 oz jar Thai green curry (can be found at most supermarkets)

1 14 oz can coconut milk

1 medium yellow onion, cut into 1 inch dice

4 cloves garlic, chopped fine

1 small knob fresh ginger, peeled and grated

1 zucchini, cut into ½ round slices

1 mango, peeled and cut into 1 inch chunks

1 red bell pepper, cut into 1 inch dice


1 ½ cups jasmine rice

1 Tablespoon coconut oil

3 cups water

1 teaspoon salt

Start by cooking the rice. Boil 3 cups water add the coconut oil, salt and rice, simmer for 20 minutes.


In a large sauté pan add coconut oil, garlic and ginger and cook for about 3-5 minutes until it stars to brown.

Next add the chicken and the onions, let brown for about 3 -4 minutes on each side.

Add the curry paste and stir until the chicken is well coated with the curry paste.

Next add the peppers and zucchini and mango and coconut milk.

Simmer for 25 minutes.

Serve over cooked rice.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at