Region: Thai
Rating: 10/10
⅓ cup peanut oil or vegetable oil
4 tbsp red curry paste
2 cloves garlic
2 cans coconut milk (14oz)
1 cup chicken broth
1 lb boneless skinless chicken breast or thigh (cut into bite-sized pieces)
1 inch ginger (or galangal) (cut in thick slices)
1 large onion (coarsely chopped)
1 red bell pepper (seeded,and cut in strips)
1 green bell pepper (seeded,and cut in strips)
1 mango (peeled, pitted, cut in strips)
1 can straw mushrooms (14oz) (I used fresh mushrooms)
6 tbsp fish sauce
3 tbsp brown sugar
¼ cup cilantro (chopped)
1
In a deep frying pan or wok heat oil over medium heat until hot. Add curry paste and garlic and cook, stirring, for about 30 seconds.
2
Slowly stir in coconut milk and chicken broth. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
3
Remove and discard garlic. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
4
Add mango, straw mushrooms, fish sauce, and sugar. When heated through, serve over individual plates of hot rice. Garnish with cilantro.
Ingredients
⅓ cup peanut oil or vegetable oil
4 tbsp red curry paste
2 cloves garlic
2 cans coconut milk (14oz)
1 cup chicken broth
1 lb boneless skinless chicken breast or thigh (cut into bite-sized pieces)
1 inch ginger (or galangal) (cut in thick slices)
1 large onion (coarsely chopped)
1 red bell pepper (seeded,and cut in strips)
1 green bell pepper (seeded,and cut in strips)
1 mango (peeled, pitted, cut in strips)
1 can straw mushrooms (14oz) (I used fresh mushrooms)
6 tbsp fish sauce
3 tbsp brown sugar
¼ cup cilantro (chopped)