Name: Mango Coconut Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 fresh mangoes, peeled and diced; 1 cup shredded coconut; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 red chillies, deseeded and chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon paprika; 1 tablespoon vegetable oil; 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 red bell pepper, diced; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 lime, juiced; Fresh cilantro, for garnish; Steamed jasmine rice; Lime wedges; Fresh cilantro leaves; Sliced red chillies; Toasted coconut flakes; 2 cups jasmine rice; 3 cups water; 2 cups mixed vegetables (broccoli, snow peas, carrots, bell peppers); 1 tablespoon vegetable oil; Salt and pepper to taste

Mango Coconut Chicken Curry

Ingredients

For the Curry Paste

For the Chicken Curry

Step 3

For the Rice

For the Sautéed Vegetables

To Serve

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