A warm soothing curry can’t be beat when you're looking to change up your weeknight dinner routine. This curry is subtle, and creamy with just a hint of well balanced sweetness. Most items for this recipe are pantry friendly, with a few exceptions- all which can be found in the commissary.
Serve with a bowl of fresh steamed rice or warm naan bread.
This recipe makes enough for 4-6 persons.
Prep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
3 Chicken breast, skinless, boneless, dicedChicken thighs or tofu can be substituted
½ Yellow onion, thinly sliced
2 Bell peppers, yellow, red or green, or combo, stemmed, seeded and sliced
3 Garlic cloves, minced
1 tbsp Fresh ginger, finely minced or grated1 tsp of dried ginger can be substituted
2 tbsp Curry paste, green or red (Thai Kitchen Brand)
1.50 tsp Fish sauceSoy sauce can be substituted
1 cup Chicken or vegetable broth
¼ cup Cilantro, rinsed and chopped
16 oz Frozen mango chunks About 3 cups
2 cups Coconut milk, unsweetened (divided)In a pinch heavy cream or half and half can be substituted
Oil for cooking Coconut oil could also be used in this recipe
DIRECTIONS
1In a large skillet or wok, heat a drizzle of oil over medium high heat.
Add diced chicken and cook until mostly done. Scoop chicken into bowl and set aside.
2Add another drizzle of oil to skillet. Sauté together onions, bell peppers, garlic and ginger. Stir fry veggies together for about 3-5 minutes. Until onions have softened.
3Add to skillet curry paste, fish sauce and broth. Stirring well to make sure the curry paste dissolves.
Bring everything to a simmer and allow liquid to reduce. For about 2-3 minutes.
4To the veggies and curry add back the chicken pieces. Continue to cook together for another 2 minutes.
5Add to skillet, mango and half of cilantro, along with 1 cup of coconut milk. Allow it to simmer, to thicken and reduce. About 3-5 minutes.
6Once curry has thickened, add remaining cup of coconut milk.
Simmer for an additional 2 minutes.
Remove from heat and garnish with rest of cilantro.
Enjoy!
Ingredients
3 Chicken breast, skinless, boneless, dicedChicken thighs or tofu can be substituted
½ Yellow onion, thinly sliced
2 Bell peppers, yellow, red or green, or combo, stemmed, seeded and sliced
3 Garlic cloves, minced
1 tbsp Fresh ginger, finely minced or grated1 tsp of dried ginger can be substituted
2 tbsp Curry paste, green or red (Thai Kitchen Brand)
1.50 tsp Fish sauceSoy sauce can be substituted
1 cup Chicken or vegetable broth
¼ cup Cilantro, rinsed and chopped
16 oz Frozen mango chunks About 3 cups
2 cups Coconut milk, unsweetened (divided)In a pinch heavy cream or half and half can be substituted
Oil for cooking Coconut oil could also be used in this recipe
Directions
1In a large skillet or wok, heat a drizzle of oil over medium high heat.
Add diced chicken and cook until mostly done. Scoop chicken into bowl and set aside.
2Add another drizzle of oil to skillet. Sauté together onions, bell peppers, garlic and ginger. Stir fry veggies together for about 3-5 minutes. Until onions have softened.
3Add to skillet curry paste, fish sauce and broth. Stirring well to make sure the curry paste dissolves.
Bring everything to a simmer and allow liquid to reduce. For about 2-3 minutes.
4To the veggies and curry add back the chicken pieces. Continue to cook together for another 2 minutes.
5Add to skillet, mango and half of cilantro, along with 1 cup of coconut milk. Allow it to simmer, to thicken and reduce. About 3-5 minutes.
6Once curry has thickened, add remaining cup of coconut milk.
Simmer for an additional 2 minutes.
Remove from heat and garnish with rest of cilantro.
Enjoy!
Fish Food
