Thai Mango Chicken Curry

Ingredients (4 Servings)

• 2 large mangoes, peeled, pitted, and diced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Directions

1. Prepare Ingredients: Dice the mangoes, slice the bell peppers and onion, and cut the chicken into bite-sized pieces. Mince the garlic and grate the ginger.

2. Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the onion, bell peppers, garlic, and ginger. Sauté until the vegetables are softened, about 5 minutes.

4. Make the Sauce: Stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Cook for 1 minute until fragrant.

5. Add Liquids and Simmer: Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

6. Combine Chicken and Mango: Add the cooked chicken back to the skillet. Stir in the diced mangoes. Simmer for another 5-7 minutes until the mangoes are soft and the sauce has thickened.

7. Finish the Curry: Stir in the lime juice and adjust the seasoning with more fish sauce or soy sauce if needed. Remove from heat.

8. Serve: Serve the Thai Mango Chicken Curry over cooked jasmine rice. Garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 25g
• Fats: 22g
• Saturated Fat: 15g
• Carbohydrates: 40g