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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Thai Mango Chicken Curry

A fresh and fruity Thai curry for a chilly winter evening.


Fruity and fresh, packed with vegetables and a creamy coconut sauce.

This bowl includes wonderful greek flavours such as feta and olives, and creamy Tzatziki to freshen things up. This is a perfect quick lunch. You could even prepare the salad, hummus and tzatziki in advance so all you have to do is griddle the halloumi and assemble. Its also a perfect 'take to work' or 'on the go' lunch as it can be eaten cold. I have never been to Greece but the food that they eat is something that really puts it on my travel list. I can imagine sitting out in the sunshine, dipping some greek bread into their array of dips. Munching on fresh olives and sampling all that Greece cuisine has to offer.


3 Servings

15 Minutes Preparation

15 Minutes Cooking


INGREDIENTS

2 Chicken Breasts

1/2 Mango (cut into cubes)

1 Lime

50g Mange Tout

1/2 Red Onion (chunks)

50g Baby Sweetcorn (sliced in half)

8 Sprigs of Tenderstem Broccoli

1 Tin of Bamboo Shoots

1/2 Yellow Pepper (chunks)

1 Tin Coconut Milk

2 tbs Thai Curry Paste

2 tbs Palm Sugar or 1tbs brown sugar

1 tbs Fish Sauce

Squeeze of Lime

Handful of Spinach

Peanuts (crushed)

Coconut rice or normal rice to serve

Oil

METHOD

- Heat a wok on a high heat on the hob

- Chop your mango and crush with a fork

- Mix the mango and chicken together

- Chop your yellow pepper, red onion and sweetcorn

- Add oil to the wok and add chicken

- Let brown and then turn or flip

- Remove the chicken and turn down the heat slightly

- Add the mange tout, onion, sweetcorn, broccoli, pepper and bamboo shoots to the wok and stir-fry for 5 minutes

- Add the chicken back to the pan

- Add the curry paste and stir together

- Pour in the coconut milk

- Sprinkle the palm sugar and add the fish sauce to the wok

- Squeeze 1/2 the lime juice into the curry

- Add spinach and let wilt

- Crush peanuts in a Morter and Pestle

- Cook rice according to instructions (I used Tilda Coconut Rice, it was delicious with this curry)

- Serve and ENJOY!


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