Chicken And Mango Curry Recipe

Name: Chicken And Mango Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup peanut oil or 1/3 cup vegetable oil; 3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave); 2 cloves garlic, crushed; 2 (14 ounce) cans coconut milk; 1 cup chicken broth or 1 cup stock; 1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces; 1 inch fresh ginger, 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 large mango, peeled,pitted,cut in strips; 1 (14 ounce) can straw mushrooms, drained; 6 tablespoons fish sauce; 3 tablespoons brown sugar; 1/4 cup chopped cilantro (optional); 4 -6 cups cooked white rice

Servings: persons

1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, 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 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons brown sugar
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

1
In a deep frying pan or wok heat oil over medium heat until hot.
2
Add curry paste and garlic and cook, stirring, for about 30 seconds.
3
Slowly stir in coconut milk and chicken broth.
4
Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
5
Remove and discard garlic.
6
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
7
Add mango, straw mushrooms, fish sauce, and sugar.
8
When heated through, serve over individual plates of hot rice.
9
Garnish with cilantro.

968

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup peanut oil or 1/3 cup vegetable oil, 3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave), 2 cloves garlic, crushed, 2 (14 ounce) cans coconut milk, and more.

Yes, Chicken And Mango Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Mango Curry

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