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Thai Mango Chicken

A quick Thai Mango Chicken using Red Curry Paste and dried mango.
Course Main Course
Cuisine Thai
Keyword 30 minute meals, 30 Minutes or less, Chicken, Red Curry, Thai Food
Prep Time 20 minutes
Servings 4

Ingredients

  • 6 ea Diced Chicken Thighs
  • 160 ml Coconut Milk
  • 1 ea Celery Stalk, Sliced
  • 1 ea Baseball Sized Onion, Sliced
  • 10 ea Green Beans, Cut Into Thirds
  • 1 ea Med. Red Bell Pepper, Sliced
  • 2 strips Dried Mango, Sliced
  • 2-3 tablespoon Thai Red Curry Paste
  • 1-2 teaspoon Brown Sugar
  • Salt and Pepper To Taste
  • Cilantro to Garnish
  • 1 tablespoon Canola oil

Instructions

  • Heat wok on high heat.
  • Add oil and chicken.
  • Cook until the chicken is browned on all sides.
  • Add the onion and celery and cook for 2-3 minutes.
  • Add in the peppers, mango, and green beans and cook for 2-3 minutes.
  • Stir in the curry paste and brown sugar. cook for 2 minutes.
  • Pour in the coconut milk, turn the heat down to medium and simmer for 2-3 minutes.
  • Finish with a bit of salt and pepper.
  • Serve with coconut rice or regular rice. Garnish with cilantro