Spicy Chicken and Mango Curry recipe


  • 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

Cooking 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.

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