Tuesday, February 19, 2019

Mango Chicken Curry


I love Thai food, and I especially love being able to make great restaurant-worthy dishes at home. This is one of them.

I especially love when I find a recipe that meets my weeknight trifecta: fast, easy and delicious. This is one of them.

There's so much to love here!


This is such a great curry dish. It's so convenient to whirr the sauce together in the blender and then add it to the stir fry. The extra flavor burst from the mango just takes this over the top. We enjoyed it served over rice (and cauli rice!) with stir fried green beans. I hope you love it as much as we do.


Mango Chicken Curry

Sauce:
1 can light or regular coconut milk
1/2 cup chicken broth
1 large mango, peeled and pit removed
1 Tbsp. fish sauce
1 Tbsp. cornstarch

Chicken:
1 Tbsp. olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 Tbsp. grated ginger or ginger paste
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 Tbsp. red curry paste
1 Tbsp. curry powder
1/4 tsp. salt and dash of pepper
Fresh cilantro, for garnish

For the sauce, in a blender, combine all the ingredients and process until smooth. Set aside.

For the chicken, in a large, nonstick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 minutes.
Add the chicken pieces dry to the skillet. Cook, stirring often, until the chicken turns white on all sides but isn't cooked through all the way, 1-2 minutes.

Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.

Add the sauce mixture and stir well. Bring to a simmer, stirring often to make sure the curry paste and curry powder are fully dissolved. Simmer for 10-12 minutes, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly.

Serve on rice with cilantro to garnish, if you wish. Makes 6 servings.

Recipe Source: Adapted from Mel's Kitchen Cafe

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