Chicken and Mango Curry
Chicken and Mango Curry

Chicken and Mango Curry

Category

Region: Thai
Rating: 10/10

Yields1 Serving
  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

  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)

Directions

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.

Chicken and Mango Curry