CHICKEN MANGO CURRY


A simple curry is always a lifesaver in every household but there is something special when you add mango to a spicy curry. The balance of flavours makes it light, fresh and perfect for any season. It really is so good! And oh so creamy! So next time you are in a rush to cook dinner for the family or even if you have a dinner party, make this effortless Chicken Mango Curry and WOW your guests. Serve it with steamed rice, cauliflower rice or even some gf bread to complete it and fill up everyone’s belly. I would love to know if you make it! Send me a message or tag me in your photos. Enjoy x

Prep and Cooking Time: 30 minutes

600g chicken thigh fillet, sliced into strips

400ml coconut milk

2 heaped tbs gf yellow curry paste

1 tbs coconut oil

1 large zucchini, sliced

1 large red banana pepper, cut into strips

1 cup bean sprouts

1 large mango, peeled and sliced

green onions, to garnish

red chilli slices, to garnish

lime wedges, to drizzle

sea salt

pepper

  1. Melt the coconut oil in a wide base pan and add the curry paste. Cook for 1 minute before adding the coconut milk. Bring to boil. Season with sea salt and pepper.

  2. Add the chicken strips and over a medium heat, cook for 8 minutes. Cover with lid.

  3. Add the zucchini and red pepper. Cook for 3-4 minutes.

  4. Add the mango slices and half the bean sprouts. Cook for a further minute.

  5. Serve hot with steamed rice or steamed cauliflower florets. Sprinkle remaining bean sprouts, green onions, chilli slices and drizzle of lime over the top.

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