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    You are in: Home / Recipes / Chicken and Mango Curry Recipe
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    Chicken and Mango Curry

    Chicken and Mango Curry. Photo by Monkeystyle

    1/3 Photos of Chicken and Mango Curry

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    dale!'s Note:

    I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 14, 2002


      This recipe is fabulous. I made it exactly as written. Served it over Jasmine rice. Observations: I would use thigh meat rather than breast, I would remove the ginger pieces OR mince the ginger before adding. I also gave fleeting thought to omitting the straw muchrooms - that would have been a mistake. The end result was a little soupy, but I don't think I would change anything as the flavor balance would be off. Dogs lapped up the remaining juices anyway. The curry is spicy if tasted separately. I used the 4 tbl curry paste, but once over the rice it is fine. I could even have it hotter.

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    • on March 29, 2003


      Fabulous! I could drink the sauce.I used chicken legs and thighs and tripled the recipe for Happy hour event and served in chafing dish. I browned the chicken in a little oil and added the rest of ingred./Grated the ginger and used 1/2 sweetened coconut milk and 1/2 regular so left out the sugar. The mango was perfect addition. I'm learning I like everything the Mean Chef likes.

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    • on August 04, 2003


      Another keeper at our house. I subbed half the coconut milk with fat-free milk and coconut extract as suggested on this site and did not even notice. Next time I'll use all ff milk & extract to lower calorie/fat count. I don't need to go to the thai restuarant anymore! Thanks dale!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)


    Nutritional Facts for Chicken and Mango Curry

    Serving Size: 1 (609 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1547.2
    Calories from Fat 592
    Total Fat 65.8 g
    Saturated Fat 41.7 g
    Cholesterol 72.6 mg
    Sodium 2868.5 mg
    Total Carbohydrate 194.9 g
    Dietary Fiber 11.0 g
    Sugars 28.5 g
    Protein 49.0 g

    The following items or measurements are not included:

    red curry paste


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