Thai mango chicken
4 servings
Ingredients
| Quantity | 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 |
Directions
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.