Ingredients
4
4 servings
- •2 medium mangoes, peeled and sliced, divided
- •1 (10 ounce) can coconut milk
- •4 teaspoons vegetable oil
- •4 teaspoons spicy curry paste
- •14 ounces skinless, boneless chicken breast halves - cut into cubes
- •4 medium shallots, sliced
- •1 large English cucumber, seeded and sliced
Instructions
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutritional Facts
Per 4 servings
- Calories: 398
- Carbohydrate: 31g
- Fat: 20g
- Fiber: 3g
- Protein: 27g
- Sugar: 18g
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