Chicken and Mango Curry

READY IN: 45mins
Recipe by dale!

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!

Top Review by MEAN CHEF

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.

Ingredients Nutrition

Directions

  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.

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