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Chicken Mango Red Thai Curry

Oh how I love sweet happy mangos! Yes, with all their B vitamins, they help boost the production of serotonin, a natural mood elevator. Mangos make you happy! Together with tender chicken breasts, in a red thai curry full of warm flavors, with tastes of ginger, garlic and lemongrass – utterly delicious and healthy too!

Packing a good amount of vitamins, both ginger and chili peppers stimulate digestion and help detoxify the body. As a circulatory stimulant they raise body temperatures and promote calorie burn. Score! Not only can this pair boost your metabolism, together with lemongrass and garlic, they are a powerhouse against colds, coughs, flus and congestion. Great news for the winter season!

Thai curries are super easy to make and despite the long list of ingredients, this one-dish wonder is actually pretty quick too!

In this recipe, I use mango that is slightly on the firm side, since it holds up better. I also had some enoki mushrooms on hand, so added these at the end. If you are not familiar with them they are delicious mildly sweet little threads of pure umami – you’ll recognize them by their long slender stems and very small creamy white caps.

This is great served with steamed jasmine rice, however I prefer to use whole grain basmati- It takes 25 minutes to cook and perfectly times with making the curry.

CHICKEN MANGO RED THAI CURRY
Serves 4

INGREDIENTS:
1 tablespoon coconut oil (alternatively, use olive oil)
2 lemongrass stalk, tough outer layer removed, cut into 4 pieces and bruised
1 tablespoon peeled and freshly grated ginger
4 garlic cloves, minced
sea salt, to taste
3 tablespoons red curry paste (more if you like it spicy)
2 tablespoons tomato paste
1 cup chicken broth (240 ml)
1 x 400 ml can unsweetened coconut milk
700 g organic boneless, skinless chicken breast, cut into bite-sized pieces
1 mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
2 cups trimmed green beans (200 g)
1 fresh red chile, seeds removed and thinly sliced
100 g enoki mushrooms (optional – I had them on hand)
1 tablespoon fresh lime juice
bunch of fresh cilantro, chopped
20 Thai basil leaves, chopped
steamed jasmine rice (for serving)
lime wedges (for serving)

METHOD:
1. Heat the oil in a large wok or heavy pot over medium heat. Add the lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry paste and tomato paste and cook, stirring for about 2 minutes. Add the chicken broth and cook, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the chicken and gently simmer, uncovered, until the chicken is tender and sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans and mango, cover, and cook for 3-5 minutes, stirring occasionally, under beans are tender-crisp.

2. Remove from the heat, add the fresh chili, (enoki mushrooms, if using) squeeze in the lime juice and season to taste.

3. Spoon over rice and top with cilantro and basil; serve with lime wedges. Enjoy!

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