Healthy coconut & mango chicken curry
- Replies 5
I've been trying a lot of new recipes and this one I have made twice and has been a real hit.
- Prep 10m
- Cook 1h 25m
- Serves 4
Ingredients
- 500g (about 2) chicken breast fillets
- 270ml can lite coconut milk
- 250ml (1 cup) salt-reduced chicken stock
- 500ml (2 cups) water
- 3cm-piece fresh ginger, peeled, thinly sliced
- Grated zest of 1 lemon or lime
- 1 brown onion, cut into wedges
- 1 red capsicum, deseeded, coarsely chopped
- 1 tbsp Maesri red curry paste
- 350g sweet potato, peeled, coarsely chopped
- 1 large mango, peeled, coarsely chopped
- 1 tbsp fresh lime juice
- 50g baby spinach
- 340g (2 cups) cooked brown rice, to serve
Method
- Step 1
Spray a deep-sided frying pan with oil spray and heat over medium-high. Add chicken and cook for 2-3 minutes on each side or until golden. Add coconut milk, stock, water, ginger and grated lemin/ lime zest, and bring to the boil. Reduce the heat to low. Cover and cook, turning chicken halfway through, for 30 minutes or until the chicken is just cooked through. Transfer the chicken to a chopping board. - Step 2
Increase the pan heat to high and bring the coconut cooking liquid to the boil. Boil for 15 minutes or until reduced slightly (you should have about 3 cups of cooking liquid). Transfer to a heatproof jug. - Step 3
Reduce the heat to medium and add onion, capsicum and red curry paste to the pan. Cook, stirring, for 3-4 minutes or until vegetables soften slightly. Add the reduced cooking liquid and sweet potato. Cook, stirring occasionally, for 15 minutes or until the sweet potato is tender. - Step 4
Meanwhile, shred the chicken into large pieces. Place the mango in a food processor and process until smooth. - Step 5
Add the chicken, mango puree and lime juice to the coconut mixture and bring to a gentle simmer. Cook, stirring, for 2-3 minutes or until heated through. Stir in spinach for 1-2 minutes or until just wilted. Serve with brown rice alongside.
Last edited by a moderator:
.png){kind=icon}
