Quick mango chicken curry

This chicken mango curry is the perfect spring meal. It’s not too hot and the mango adds a subtle sweetness. Give this incredibly delicious and easy to make curry a try tonight!

Ingredients

Serves 4

• 500g boneless, skinless chicken breast thinly sliced
• 400ml coconut cream
• 375ml canned mango in syrup sliced, drained
• 2 tsp red Thai curry paste
• 1 cup shallots sliced
• 1 cup snow peas trimmed (if desired)
• Pinch of salt

Method

1. Fry chicken in pan, when browned add red curry paste and cook for another 1-2 minutes.
2. Pour over coconut cream and add snow peas. Let simmer for 5 minutes.
3. Add mango and shallots, heat through.
4. Serve immediately with rice or rice noodles.

Will you try this recipe? Have you ever made mango chicken curry?