Chicken Mango Curry
One thing that I love about Thai food is how naturally flavorful the food is by using herbs to bring a dish alive. Basil has to be one of my favorite herbs and it's one I incorporated into this dish. One of the things I love about this dish is how versatile it is. You can omit the chicken for a vegan dish, add brown rice, or just eat it as it is! The mango adds a hint of sweetness and the coconut a creamy base. By making it at home you can ensure your ingredients are healthy and free of MSG and other harmful toxins.
Ingredients
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2 C Chicken, cubed
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6 Green Onions, diced
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5 Garlic Cloves, minced
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1 Tbsp. Ginger, grated
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1 Tbsp. Coconut oil
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2 Red Peppers, chopped
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2 Yellow Peppers, chopped
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1 1/2 C Coconut Milk (canned)
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Serves: 6
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Prep Time: 10 minutes
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Cook Time: 8 minutes
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Total Tim: 18-20 minutes
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2 Mangoes, chopped
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3 Tsp. Curry powder
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2 Tsp. Salt
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1/4 cup fresh basil leaves
Instructions
1) Prep all ingredients.
2) Over medium low heat saute onions, garlic, and ginger in 1 Tblsp. Coconut Oil for 1 minutes.
3) Add chopped peppers to skillet and cover with just enough water to cover pain. Saute 5 minutes on medium or until tender.
4) Add the coconut milk and stir in the curry powder and salt. Cook for 2 minutes.
5) Remove from heat and add the chopped mangoes and fresh basil leaves.
6) Serve will warm basmati rice or alone.
Chicken Mango Curry
