Chicken Mango Curry Recipe by fenway
Cooking Instructions 30 minutes 1 Season chicken. I used black pepper and sriracha seasoning. Add oil to a wok or large pan. Heat on high. When smoking add chicken to pan, stir, and just cook until the chicken no longer looks raw. We will finish cooking later. Remove to a large bowl. 2 Add vegetables to the pan and cook until just starting to soften. Remove to the bowl with the chicken. 3 Add a Tbsp of oil to pan still on high heat. Add curry paste and move around for a minute to release fragrance. Now add the garlic and ginger and move everything around for a minute to release the fragrance. 4 Add coconut milk, chicken stock, lime and fish sauce and bring to a boil. Boil for 5 minutes to thicken sauce. Add mango and mix. 5 Add chicken and vegetables and bring back to a boil and then reduce heat to a simmer. Simmer for 10 minutes. 6 Serve with rice and enjoy! 1 Season chicken. I used black pepper and sriracha seasoning. Add oil to a wok or large pan. Heat on high. When smoking add chicken to pan, stir, and just cook until the chicken no longer looks raw. We will finish cooking later. Remove to a large bowl. 1 Season chicken. I used black pepper and sriracha seasoning. Add oil to a wok or large pan. Heat on high. When smoking add chicken to pan, stir, and just cook until the chicken no longer looks raw. We will finish cooking later. Remove to a large bowl. 2 Add vegetables to the pan and cook until just starting to soften. Remove to the bowl with the chicken. 2 Add vegetables to the pan and cook until just starting to soften. Remove to the bowl with the chicken. 3 Add a Tbsp of oil to pan still on high heat. Add curry paste and move around for a minute to release fragrance. Now add the garlic and ginger and move everything around for a minute to release the fragrance. 3 Add a Tbsp of oil to pan still on high heat. Add curry paste and move around for a minute to release fragrance. Now add the garlic and ginger and move everything around for a minute to release the fragrance. 4 Add coconut milk, chicken stock, lime and fish sauce and bring to a boil. Boil for 5 minutes to thicken sauce. Add mango and mix. 4 Add coconut milk, chicken stock, lime and fish sauce and bring to a boil. Boil for 5 minutes to thicken sauce. Add mango and mix. 5 Add chicken and vegetables and bring back to a boil and then reduce heat to a simmer. Simmer for 10 minutes. 5 Add chicken and vegetables and bring back to a boil and then reduce heat to a simmer. Simmer for 10 minutes. 6 Serve with rice and enjoy! 6 Serve with rice and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Steak Fajita Ranch Man Potato’s🥔 Keto chocolate chip muffin Chicken and Thai Noodles Summer Chicken Salad- little Mayo! Steak Fajita Ranch Man Potato’s🥔 Keto chocolate chip muffin Chicken and Thai Noodles Summer Chicken Salad- little Mayo! Pasta Spaghetti with Cod Pesto sauce and Samphira Tawa Pulao California Farm Beer Soup with Pork Hocks Radish paratha Aloopoha Choco bar ice cream Tommy's Hokey Pokey Cake English Tea Scones Summer Chicken Salad- little Mayo! Vanilla Cupcakes Pasta Spaghetti with Cod Pesto sauce and Samphira Tawa Pulao California Farm Beer Soup with Pork Hocks Radish paratha Aloopoha Choco bar ice cream Tommy's Hokey Pokey Cake English Tea Scones Summer Chicken Salad- little Mayo! Vanilla Cupcakes