Mango Chicken Coconut Curry
The first time I made it, I used my slow cooker. The long cooking process diluted both the mango and the coconut flavors. I also used fresh mango which fell apart to nothing.
The second time, I used the slow cooker again, frozen mango, and added the coconut milk toward the end of cooking. But it was far too soupy, just not thick enough.
The third time I made this Mango Chicken Coconut Curry, it was near perfect. And honestly, I would have rolled with it but I realized I forgot the cilantro. So that led to the fourth time.
MANGO CHICKEN COCONUT CURRY
COURSE: DINNER CUISINE: ASIAN PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 25 MINUTES SERVINGS: 6 AUTHOR: MICHELLE DE LA CERDA
A little bit spicy and creamy, and a whole lotta delicious this Thai-inspired curry is loaded with chicken and mango.
INGREDIENTS
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
INSTRUCTIONS
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.