Mango Thai Red Curry with Chicken

• Gluten free

• Meat

  • 1 1/4 lb Chicken thigh

• Produce

  • 1/2 tsp Chilli, red
  • 1 Coriander/cilantro, leaves
  • 3 Garlic cloves
  • 1/2 tsp Ginger
  • 2 Kaffir lime, leaves
  • 1 Lime, wedges
  • 1 cup Mango puree
  • 1 Onion, small
  • 1 Red chili, Fresh

• Canned Goods

  • 3/4 cup Chicken broth
  • 1 can Coconut milk
  • 4 tbsp Thai red curry paste

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 1 Jasmine rice

• Oils & Vinegars

  • 1 tbsp Oil

Found on recipetineats.com

Description

Ingredients

• 1 tbsp oil (vegetable, canola, grape seed)
• 3 garlic cloves, minced
• ½ tsp ginger, minced (not critical)
• ½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
• 1 small onion, sliced (brown, white, yellow) or 3 eschallots
• 1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
• 4 - 5 tbsp Thai Red Curry Paste (Note 1)
• 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
• ¾ cup chicken broth
• 1 cup mango puree, preferably fresh (1 large mango) (Note 2)
• 1 tbsp fish sauce
• 2 kaffir lime leaves
• Jasmine rice
• Coriander/cilantro leaves
• Lime wedges
• Fresh red chili, sliced

Directions

• Heat oil in a skillet over medium high heat.
• Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
• Add chicken and cook until white all over but still raw inside.
• Add curry paste and saute for 2 minutes until fragrant.
• Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
• Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
• Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.