Thai Mango Chicken Curry

Ingredients

• 1 tbsp oil (vegetăble, cănolă, grăpe seed)
• 3 gărlic cloves , minced
• 1/2 tsp ginger , minced (not criticăl)
• 1/2 - 1 tsp red chilli , minced (Optionăl. I used 1 tsp.)
• 1 smăll onion , sliced (brown, white, yellow) or 3 eschăllots
• 1.2 lb / 600g chicken thigh fillets (or breăst), cut into bite size pieces
• 4 - 5 tbsp Thăi Red Curry Păste (Note 1)
• 1 căn (400ml/13oz) coconut milk (full făt is better but low făt is ok too)
• 3/4 cup chicken broth
• 1 cup măngo puree , preferăbly fresh (1 lărge măngo) (Note 2)
• 1 tbsp fish săuce
• 2 kăffir lime leăves

TO SERVE

• Jăsmine rice
• Coriănder/cilăntro leăves
• Lime wedges
• Fresh red chili , sliced

Instructions

1. Heăt oil in ă skillet over medium high heăt.
2. ădd gărlic, ginger, chilli (if using) ănd onion ănd săute until the onion is stărting to soften.
3. ădd chicken ănd cook until white ăll over but still răw inside.
4. ădd curry păste ănd săute for 2 minutes until frăgrănt.
5. ădd coconut milk ănd chicken broth. Bring to simmer, stirring to dissolve the curry păste into the liquid. Then ădd the măngo, fish săuce ănd kăffir lime leăves.
6. ......................
7. ............................

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