• 2 + 1 tablespoons coconut oil
• 1 inch ginger, grated
• 3 garlic cloves, chopped
• 2 kaffir lime leaves
• 1 tablespoon green curry paste
• 1 teaspoon coriander powder
• 2 cups mango chunks
• 1 can coconut milk (13 ½ ounces)
• 2 teaspoons fish sauce
• Juice of one lime
• 1 cup Thai basil, chopped and divided in half
• 1 medium yellow onion, sliced
• 1 large yellow or orange pepper, sliced
• 1 pound chicken breast, sliced thin
• Sugar to taste
• Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.