Thai Mango Chicken

thespruceeats.com

Betty

subheading: For the Mango Sauce:

2 fresh ripe mangoes, peeled and sliced

3 cloves garlic

2 makrut lime leaves, cut into slivers with scissors, stem and central vein discarded

1 red chile, seeded and diced

1 thumb-sized piece galangal or ginger, sliced

½ lime, juiced

2 tablespoons fish sauce

1 ½ tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

¼ teaspoon turmeric

subheading: For the Chicken:

1 cup all-purpose flour

½ teaspoon kosher salt

½ cup peanut oil or coconut oil

1 ¼ pounds boneless skinless chicken breasts or thighs, cut into 2-inch-long pieces

1 large red bell pepper, chopped into chunks

½ to 1 mango, peeled and cut into chunks

3 to 4 tablespoons coconut milk or water

¼ to ½ cup fresh cilantro

Directions at thespruceeats.com

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