Chicken Mango Red Thai Curry
Whole Food Republic
Whole Food Republic
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Ingredients

  • INGREDIENTS
  • 1 tablespoon coconut oil (alternatively, use olive oil)
  • 2 lemongrass stalk, tough outer layer removed, cut into 4 pieces and bruised
  • 1 tablespoon peeled and freshly grated ginger
  • 4 garlic cloves, minced
  • sea salt, to taste
  • 3 tablespoons red curry paste (more if you like it spicy)
  • 2 tablespoons tomato paste
  • 1 cup chicken broth (240 ml)
  • 1 x 400 ml can unsweetened coconut milk
  • 700 g organic boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
  • 2 cups trimmed green beans (200 g)
  • 1 fresh red chile, seeds removed and thinly sliced
  • 100 g enoki mushrooms (optional – I had them on hand)
  • 1 tablespoon fresh lime juice
  • bunch of fresh cilantro, chopped
  • 20 Thai basil leaves, chopped
  • steamed jasmine rice (for serving)
  • lime wedges (for serving)

Instructions

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