Thai mango chicken

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 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.

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