Mango Chicken Coconut Curry
Mango chicken coconut curry in a creamy coconut sauce with sweet mango and aromatic spices, vibrant and delicious.
- 2 2 Chicken Breasts (cubed, diced or Tenderloins)
- 3 Tbsp Sesame Oil (divided)
- 1 Onion (diced)
- 1 Large Green Bell Pepper (chopped)
- 1 Large Red Bell Pepper (chopped)
- 400g/14.1oz Frozen Mangoes
- 3 Cloves Garlic (minced)
- 2 Tbsp Curry Paste
- ¾ Tsp Ginger (Ground)
- 1½ Tsp Fish Sauce
- 1 Cup Chicken Stock
- 2 Cups Coconut Milk
Heat 2 tablespoons sesame oil in a pan. Add the chicken and cook until mostly done. Remove and set aside.
Add remaining sesame oil, add onions, stir then add peppers and garlic. Stir fry for 3-5 minutes.
Add the curry paste, ginger, fish sauce and chicken stock, mix well. Simmer for 3 minutes, allowing the liquid to reduce.
Return the chicken to the pan with its juices. Continue to reduce for another 2 minutes.
Add mangoes and cook for another 2 minutes stirring often.
Add 1 cup of 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.
Enjoy!