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Test Kitchen Approved

Green Curry Chicken with Mango

Adapted from Shelby Kinnaird (aka Diabetic Foodie)


4 servings

Prep Time

10 Minutes

Cooking Time

15 Minutes

Adapted from Shelby Kinnaird (aka Diabetic Foodie)

A deliciously sweet and spicy curried chicken with mango and vegetables.

Serving Suggestions

Serve over rice with chopped mint, parsley, or basil.


1 (13.5 oz.) can coconut milk

1 1/2 Tbsp. fish or soy sauce

2 Tbsp. oil

2 carrots, peeled and chopped

1 green bell pepper, sliced

1 red bell pepper, sliced

1 lb. boneless chicken breast, cubed

1/2 cup fresh or thawed mango chunks

Savory Spice ingredients in this recipe

  • Thai Green Curry

    Kreung Gaeng Kiow Wahn, commonly known to us as green curry paste, was created many centuries ago. Like most Thai curries, our version is heavily s...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Minced Onion

    Dehydrating minced white onions by using a hydroscopic method removes the liquid but leaves behind the flavor. These can be reconstituted and then ...

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Combine Thai Green Curry, garlic, onions, coconut milk, and fish or soy sauce. In a large pan, saute vegetables in oil for 5 min. over medium-high heat. Add sauce mixture and chicken and bring to a boil. Lower heat and simmer, covered, for 10 min. Stir in mango. if using frozen mango, continue heating until mango is heated thoroughly before serving.