Ingredients
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2 lbs Chicken Breasts
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2 Tbsp Olive Oil
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1 Red Onionor white
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4 Garlic Cloves
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1 Yellow Bell Pepper
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1 Green Bell Pepper
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1 Red Bell Peppers
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2 Tbsp Yellow Curry Powder
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2 Tbsp Red Curry Paste
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4-8 dep. on desired heat level Dried Thai Bird's Eye Chili
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1 can (I used light) Coconut Milk
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1 Mango
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1 Lime
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1/2 cup Chicken Broth
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1 Tbsp Soy Sauce
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1 Tbsp Cornstarch
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Handful (optional) Fresh Thai Basil
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Handful Fresh Cilantro
Directions
Steps
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1
Done
|
Cook the ChickenCut the chicken into cubes, pat dry, season with salt and saute on all sides in oil about 4 min. Remove from pan and set aside (it should not be fully cooked through). |
|
2
Done
|
Mince the garlic, slice the onion and peppers. Saute in same pan with the chopped dried chilis and curry powder. |
|
3
Done
|
Make the Mango Coconut SauceCube the mango and blend in a mixer with the coconut milk. Mix the cornstarch well with the chicken broth then add to mixer. Puree, then add to the pan and let simmer for 3 min. |
|
4
Done
|
Return the chicken to the pan for 2-3 min. Add the fresh chopped cilantro and basil. Serve as a soup or over rice. |
