Name: Chicken and Mango Curry
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)

CategoryPoultry

Region: Thai
Rating: 10/10

Yields1 Serving

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)

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.

Slowly stir in coconut milk and chicken broth. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.

Remove and discard garlic. Add ginger, onion, and peppers; cook until tender, about 7 minutes.

Add mango, straw mushrooms, fish sauce, and sugar. When heated through, serve over individual plates of hot rice. Garnish with cilantro.

Ingredients