Chicken mango red thai curry is simple and delicious. Together with warm flavors, and tastes of ginger, garlic and lemongrass – utterly delicious and healthy too!
1tablespooncoconut oil(alternatively, use olive oil)
2lemongrass stalk,tough outer layer removed, cut into 4 pieces and bruised
1tablespoonpeeled and freshly grated ginger
sea salt,to taste
3tablespoonsred curry paste(more if you like it spicy)
1cupchicken broth(250 ml)
1x 400 ml can unsweetened coconut milk
700gorganic boneless skinless chicken breast, cut into bite-sized pieces
1mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
2cupstrimmed green beans(200 g)
1fresh red chile,seeds removed and thinly sliced
100genoki mushroomsoptional - I had them on hand
1tablespoonfresh lime juice
bunch of fresh cilantro,chopped
20Thai basil leaves,chopped
steamed jasmine rice,for serving
lime wedges,for serving
Heat the oil in a large wok or heavy pot over medium heat. Add the lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry paste and tomato paste and cook, stirring for about 2 minutes. Add the chicken broth and cook, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the chicken and gently simmer, uncovered, until the chicken is tender and sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans and mango, cover, and cook for 3-5 minutes, stirring occasionally, under beans are tender-crisp.
Remove from the heat, add the fresh chili, (enoki mushrooms, if using) squeeze in the lime juice and season to taste.
Spoon over rice and top with cilantro and basil; serve with lime wedges. Enjoy!