Mango Chicken Coconut Curry #dinner #lunch

Mango Chicken Coconut Curry ~ somewhat zesty and smooth, and an entire lotta tasty, this Thai-enlivened curry is stacked with chicken and mango.

The first occasion when I made it, I utilized my moderate cooker. The long cooking process weakened both the mango and the coconut flavors. I likewise utilized new mango which self-destructed to nothing.

The subsequent time, I utilized the moderate cooker once more, solidified mango, and included the coconut milk at the finish of cooking. Be that as it may, it was excessively soupy, just not thick enough. The third time I made this Mango Chicken Coconut Curry, it was close to consummate. What's more, truly, I would have made due yet I understood I overlooked the cilantro. With the goal that prompted the fourth time.

Also Try Our Recipe : LAMB BURGERS

INGREDIENTS

• 3 tbsp Sesame oil, divided 2:1 can sub with peanut oil
• 3 chicken breast, cubed/diced
• 1/2 cup diced yellow onion
• 1 large red bell pepper; julienned
• 1 large green bell pepper; julienned
• 3 cloves garlic; minced/grated
• 2 tbsp yellow curry paste (Thai)
• ½-3/4 tsp ground ginger
• 1 1/2 tsp fish sauce
• 1 cup chicken broth
• 1/4 cup cilantro plus more for garnish
• 3 cups frozen mango chunks
• 2 cups coconut milk divided 1:1
• Cooked Jasmine Rice

INSTRUCTIONS

1. Heat the wok on high, add 2 tbsp. sesame oil.
2. Add chicken and cook until mostly done; remove and set aside.
3. Add remaining sesame oil to the still hot wok.
4. Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.
5. Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved. 
6. Simmer for 3 minutes, allowing the liquid to reduce.
7. Return the chicken to the wok with its released juices.
8. Continue to reduce for another 2 minutes.
9. Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.
10. Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.
11. Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro. 

For more detail : bit.ly/3aA9vPF

Read More Our Recipe : 3 Ingredient No-Bake Hershey’s Pie