Thai Mango Chicken Curry

recipetineats.com

Sophielu

1 tbsp oil (vegetable, canola, grape seed)

3 garlic cloves , minced

½ tsp ginger , minced (not critical)

½ to 1 tsp red chilli , minced (Optional. I used 1 tsp.)

1 small onion , sliced (brown, white, yellow) or 3 eschallots

1.2 lb / 600g chicken thigh fillets (or breast), cut into bite size pieces

4 to 5 tbsp Thai Red Curry Paste (Note 1)

1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)

¾ cup chicken broth

1 cup mango puree , preferably fresh (1 large mango) (Note 2)

1 tbsp fish sauce

2 kaffir lime leaves

subheading: TO SERVE:

Steamed jasmine rice

Coriander/cilantro leaves

Lime wedges

Fresh red chili , sliced

Directions at recipetineats.com

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