Friday, July 17, 2009

Thai Chicken Mango Curry *

Serves 3-4

- 2 small thai mango or a big one
- 1 can coconut milk
- 1/2 teasp powdered stock in 100ml water
- 4 teasp red curry paste
- 2 teasp fish sauce
- 1 tablesp mango chutney
- 2 teasp freshly grated ginger
- 1 teasp turmeric
- 2 cloves crushed garlic
- a pinch of salt
- 1 tablespoon lemon juice
- 1/2 tablesp honey
- 1 red bell pepper, cut in pieces (2cm)
- 600gr chicken breasts, cut in small pieces (2-3cm)

Cut 1/3rd of the mango in small cubes and reserve for topping.
Blitz the other 2/3rds of the mango to a pulp, add it to a pan with all other ingredients except chicken, mix and bring to a simmer over low heat. Let it sizzle gently for 20-30min to let the flavours develop.
Add the chicken and continue cooking for about 15min.
Serve with basmati rice and decorate with the reserved mango cubes.

Edit: works also very well with pineapple as a substitute for mango!

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