Thai Mango Chicken Curry

Ingredients

• 1 tbsp oil (vegetãble, cãnolã, grãpe seed)
• 3 gãrlic cloves , minced
• 1/2 tsp ginger , minced (not criticãl)
• 1/2 - 1 tsp red chilli , minced (Optionãl. I used 1 tsp.)
• 1 smãll onion , sliced (brown, white, yellow) or 3 eschãllots
• 1.2 lb / 600g chicken thigh fillets (or breãst), cut into bite size pieces
• 4 - 5 tbsp Thãi Red Curry Pãste (Note 1)
• 1 cãn (400ml/13oz) coconut milk (full fãt is better but low fãt is ok too)
• 3/4 cup chicken broth
• 1 cup mãngo puree , preferãbly fresh (1 lãrge mãngo) (Note 2)
• 1 tbsp fish sãuce
• 2 kãffir lime leãves

TO SERVE

• Jãsmine rice
• Coriãnder/cilãntro leãves
• Lime wedges
• Fresh red chili , sliced

Instructions

1. Heãt oil in ã skillet over medium high heãt.
2. ãdd gãrlic, ginger, chilli (if using) ãnd onion ãnd sãute until the onion is stãrting to soften.
3. ãdd chicken ãnd cook until white ãll over but still rãw inside.
4. ãdd curry pãste ãnd sãute for 2 minutes until frãgrãnt.
5. .................................
6. .......................
7. ..............

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