Yield: 4 servings
Measure | Ingredient |
---|---|
500 grams | Boneless chicken; cut in thin strips |
1 tablespoon | Oil |
2 teaspoons | John West Red Curry Paste |
1 cup | Coconut cream |
1 \N | Green capsicum; sliced |
425 grams | Canned John West Mango Slices; drained |
¼ cup | Spring onions; sliced |
1 tablespoon | Lemon juice |
Stir-fry chicken in hot oil until golden. Add curry paste and stir-fry for 1 minute longer. Add coconut cream and capsicum, simmer for 5 minutes. Stir in mango slices, spring onions and lemon juice. Reheat gently and serve with rice.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.