Main Course
Easy Thai Style Mango Chicken Coconut Curry Recipe Recipe
Easy Thai Style Mango Chicken Coconut Curry Recipe Recipe is a delicious Main Course dish that can be prepared in just 0 minutes....
⏱️
20 Min Prep
🔥
25 Min Cook
🍽️
6 Servings
🥗
Non Vegeterian
Ingredients
- 2 Stalks Lemongrass - chopped
- 1 inch Galangal - (Indonesian ginger) or regular ginger
- 2 Onions - diced
- 5 Dry Red Chillies - soaked in water for 15 minutes
- 4 Kaffir lime leaves - or Lemon Leaves
- 4 cloves Garlic
- 1 tablespoon Coriander (Dhania) Leaves
- 1 teaspoon Cumin powder (Jeera)
- 1/3 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 1 tablespoon Sunflower Oil
- 1 inch Ginger - finely chopped
- 4 cloves Garlic - finely chopped
- 2 Onions - finely chopped
- 1/2 cup Water
- Salt - to taste
- 2 Chicken breasts - washed
- 1 teaspoon Soy sauce
- 1 Red Bell pepper (Capsicum) - cut into juliennes
- 1 Green Bell Pepper (Capsicum) - cut into jullienes
- 1 cup Dabur Homemade Coconut Milk
- 1 teaspoon Red Chilli flakes
- 2 Mango (Ripe) - cut into cubes
- 4 sprig Coriander (Dhania) Leaves - finely chopped
Instructions
1
To begin making the Thai Style Mango Chicken Coconut Curry method, keep all the fixings ready and we will first make the Yellow Thai Curry Paste. For the Yellow Thai Curry PasteIn a mixer-jar combine, the lemongrass, galangal or ginger, onions, arid red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric dusting seasoning and seasoning.
2
Grind to a fine paste along with 1/4 cup of liquid. Transfer the Yellow Thai Curry Paste to a dish and set aside.Getting ahead to make the Thai Style Mango Chicken Coconut Curry method bring to temperature a wok on medium bring to temperature, transfer in cooking oil, once the cooking oil is burning transfer in in the ginger, garlic and saute for about 40 seconds, or until the garlic turns into a light brown colour. To this transfer in onions and continue to prepare for another 2 mins, until the onions start turning brown. At this stage transfer in in the freshly ground thai yellow curry paste, continue to prepare for about a minute, to this transfer in 1/2 cup of liquid, seasoning and the chicken strips. lid and prepare the chicken until almost done.
3
This will take about 5-7 mins. Open the lid, now transfer in the soy coulis, red bell peppers, and the green bell peppers and give it a good mix gently. Finally reduce the flame transfer in in the coconut dairy liquid, red chilli flakes and the mango cubes.transfer in in the coriander leaves and once the Thai Style Mango Chicken Coconut Curry comes to a single heat to boiling point, turn off the flame.Transfer the Thai Style Mango Chicken Coconut Curry to as serving dish and present burning.present Thai Style Mango Chicken Coconut Curry method along with Thai Jasmine Sticky Rice method along with a drink of Thai Ice Tea method, followed by a dessert of Khao Neeo Mamuang - Thai sugary Sticky Rice With Mango. .
Recipe Information
Cuisine
Thai
Thai
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
25 minsTotal Time
45 minsMaster Chef
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