Chicken and Mango Curry

By xraydj

Ingredients

• 1/3 cup Peanut Oil
• 3-4 T red or yellow curry paste
• 2 cloves garlic
• 2 14-oz cans coconut milk
• 1 cup chicken broth
• 1 lb boneless skinless chicken thighs, patted dry and salted and peppered
• 1 inch fresh ginger, minced
• 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, pitted and cut in strips
• 1 14-oz can straw mushrooms
• 6 T fish sauce
• 3 T brown sugar
• 4-6 cups white rice, cooked

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1. Heat oil over medium high heat in a large skillet
2. Add the chicken thighs (in batches if needed, making sure to not crowd the pan) and brown for about 3 minutes, then flip and brown the other side for another 3 minutes.
3. Set the chicken thighs aside.
4. Add extra oil to skillet, if needed, and then add curry paste and cook while stirring for 30 seconds.
5. Add the onion and ginger and cook for about 5 minutes, stirring frequently.
6. Add the garlic and cook for about 30 seconds while stirring.
7. Slowly stir in coconut milk and chicken broth
8. Slice the chicken into strips.
9. Reduce heat to simmer and add the chicken, cooking for about 10 minutes.
10. Add peppers and cook until tender, about 7 minutes.
11. Add mango, straw mushrooms, fish sauce and sugar.
12. When heated through, serve over hot rice and garnished with cilantro