Mango Chicken Coconut Curry

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

3 tbsp Sesame oil, divided 2:1 (can sub with peanut oil)

3 chicken breast, cubed/diced

1/2 cup diced yellow onion

1 large red bell pepper; julienned

1 large green bell pepper; julienned

3 cloves garlic; minced/grated

2 tbsp yellow curry paste (Thai)

½-3/4 tsp ground ginger

1 1/2 tsp fish sauce

1 cup chicken broth

1/4 cup cilantro plus more for garnish

3 cups frozen mango chunks

2 cups coconut milk divided 1:1

Cooked Jasmine Rice

步驟

Heat the wok on high, add 2 tbsp. sesame oil.

Add chicken and cook until mostly done; remove and set aside.

Add remaining sesame oil to the still hot wok.

Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.

Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.

Simmer for 3 minutes, allowing the liquid to reduce.

Return the chicken to the wok with its released juices.

Continue to reduce for another 2 minutes.

Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.

Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.

Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro.