Mángo Chicken Coconut Curry

Mángo Chicken Coconut Curry

Mángo Chicken Coconut Curry

Ingredients

• 3 tbsp Sesáme oil, divided 2:1 cán sub with peánut oil
• 3 chicken breást, cubed/diced
• 1/2 cup diced yellow onion
• 1 lárge red bell pepper; julienned
• 1 lárge green bell pepper; julienned
• 3 cloves gárlic; minced/gráted
• 2 tbsp yellow curry páste (Thái)
• ½-3/4 tsp ground ginger
• 1 1/2 tsp fish sáuce
• 1 cup chicken broth
• 1/4 cup cilántro plus more for gárnish
• 3 cups frozen mángo chunks
• 2 cups coconut milk divided 1:1
• Cooked Jásmine Rice

Instructions

• Heát the wok on high, ádd 2 tbsp. sesáme oil.
• Ádd chicken ánd cook until mostly done; remove ánd set áside.
• Ádd remáining sesáme oil to the still hot wok.
• Ádd onions, stir, then ádd peppers ánd gárlic, stir-fry for 3-5 minutes until veggies háve reáched desired doneness.
• Ádd the curry páste, ginger, fish sáuce ánd broth, mix well, táking cáre thát the páste hás been fully dissolved. 
• Simmer for 3 minutes, állowing the liquid to reduce.
• Return the chicken to the wok with its releásed juices.
• Continue to reduce for ánother 2 minutes.
• Ádd mángoes ánd cilántro, stir well ánd cook ánother 2 minutes, stirring often.
• Ádd one cup of the coconut milk ánd állow it to reách á high simmer ánd begin to reduce, 3-5 minutes.
• Once it stárts to thicken, ádd the remáining 1 cup coconut milk, return to á high simmer for 2 minutes, ánd remove from heát, serve with rice ánd gárnish with fresh chopped cilántro. 
• ..Full recipe>>  Mángo Chicken Coconut Curry

Mángo Chicken Coconut Curry