Thai Coconut Mango Chicken Curry

Not to toot my own horn, but I think this curry is super delicious! Especially the next day when the flavours can really combine together. This meal is both savoury and sweet, the best of both worlds! If you are looking for a quick meal, that your taste buds will celebrate, this is the dinner for you!


6 Chicken Thighs
2 TBS Green Thai Paste
2 TBS Fish Sauce
2 TBS Coconut Sugar
1 Can White Beans
1 Can Coconut Milk
1/3 Cup Vegetable Broth
2 Mangos Chopped into Chunks
1 Cup Rice – Brown or white, whichever your preference


  1. Cook your rice as per the package instructions. Mine was 1 cup of brown rice per 2 cups of water for 20 min.
  2. Place some oil in a pan and heat it at medium heat for 2-3 min.
  3. Add in the cut up chicken thighs, when they touch the pan it should sizzle right away.
  4. Cook for 5 min at medium heat.
  5. Add in the green Thai paste, mix it into the chicken.
  6. Now add in the fish sauce, coconut sugar, white beans and cook for another 2-3 min.
  7. Add in the coconut milk and vegetable broth with the mango chunks, and bring it to a boil on high heat for 4-5 min. Then let it simmer for 5 min.
  8. Place your rice into a bowl and add the curry on top.
  9. Enjoy!

Let me know in the comments below if you give this recipe a try! Share it on Pinterest, IG, FB, or with friends and spread the love 🙂

Coconut Curry | Gluten Free, Dairy Free, Vegan

Looking for a quick and easy curry to make that tastes almost like a massaman curry? This is for you!


2 TBS Olive Oil
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Tumeric
1 tsp Coconut Sugar
1 TBS Almond Butter
2 tsp Red Thai Curry Paste
3 Garlic Cloves
1 Onion (medium sized)
1 Thumb Size Piece of Ginger
8-10 Button Mushrooms
4 small Bok Choy
1 x 400ml can Coconut Milk
1 x 540ml can White Kidney Beans
1/2 cup Vegetable Broth
Salt and Pepper to taste
1 cup Brown Rice


  1. Start cooking your rice as per instructions on the package.
  2. Put the olive oil into the pot and turn your stove top to medium heat.
  3. Once the pot is warm, add all of the spices including: cumin, coriander, and tumeric. Once the cumin and coriander seeds start to pop, add in the onion, garlic, ginger and coconut sugar.
  4. Let the ingredients cook until the onions become translucent. Once this happens add in the almond butter and red Thai curry paste. Cook for 3 more minutes.
  5. Now add in the chopped up mushrooms and bok choy. Cook for another 3-5 min.
  6. Add the coconut milk, kidney beans and vegetable broth and cook on high until it starts to boil.
  7. Once the curry has started to boil, turn the heat off and add to cooked rice of choice.

Suggestions: as with any cooking, add a bit of salt with every step to help with increasing the flavour of the dish.

If you give this one a try, please do leave a comment below and let me know what you think!

LEW xoxo

Naan Bread: Gluten free, dairy free and made in three main ingredients

Being a Celiac and eating gluten free has it’s perks but also sometimes certain foods can be missed. Eating curry these days makes me miss having a warm naan bread to enjoy it with. You are all in luck! I have figured out how to make naan bread in just 3 main ingredients and less then 20 minutes of preparation and cooking.

Guys this is actually so easy! Give it a try, all you need is:


1 cup Red Robin gluten free flour mix, or another pre-mixed gluten free flour I have also used Bob’s Red Mill as well and it turned out the same

1 cup dairy free yogurt, or you can use regular yogurt if you are not dairy free

1tsp baking powder

To add flavour as an option you can also add:

2 chopped up garlic cloves or 1 tsp garlic powder

1 tsp onion powder

1 tsp sesame seeds

This gave it an amazing flavour and will make your kitchen smell so good!


  1. Mix all the dry ingredients, gluten free flour mix and baking powder.
  2. Then add the yogurt and mix well.
  3. If you are going to add flavour add it in now.
  4. Roll the dough into 4 individual balls – you may have to add flour or water to your hands as the dough is a bit sticky.
  5. Then flatten out the balls until they are 1/4 of an inch thick.

    In a pan on medium heat, add:
  6. 1 tbsp of olive oil or any oil of choice – I would go with a neutral oil to not over take the taste of the bread.
  7. Then add the bread to the pan and let it cook for 5 minutes, flip them over and cook for another 5 minutes on medium heat in the pan.

Plate up and enjoy with your curry, chilli or any other great recipe you have on hand.

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