Mango Chicken Coconut Curry

Recipe From: Laura

As cooler fall weather moves in, warm, delicious, savory soups are sure to hit the spot. This Thai inspired Mango Chicken Coconut Curry has now become my new favorite soup recipe! Kiddos loved it just as much as I did.  It has such a wonderful Thai flavor, a healthy hearty creamy base, is  loaded with mangoes, chicken & a lil kick of spice.  I did have to go to the Asian market to pick up yellow curry paste and fish sauce so if you decide to make it, I have plenty of curry paste &  fish sauce to share!  Just a personal preference, I liked this to be more soup like. So once it was made, I pulsed the chicken , mango, and pepper chunks to a less chunkier consistency.  Enjoy.  

3 tbsp Sesame oil, divided 2:1 can sub with peanut oil

3 chicken breast, cubed/diced

1/2 cup diced yellow onion

1 large red bell pepper; julienned

1 large green bell pepper; julienned

3 cloves garlic; minced/grated

2 tbsp yellow curry paste (Thai)

½-3/4 tsp ground ginger

1 1/2 tsp fish sauce

1 cup chicken broth

1/4 cup cilantro plus more for garnish

3 cups frozen mango chunks

2 cups coconut milk   divided 1:1

Cooked Jasmine Rice or brown rice

INSTRUCTIONS

Heat the wok on high, add 2 tbsp. sesame oil.

Add chicken and cook until mostly done; remove and set aside.

Add remaining sesame oil to the still hot wok.

Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.

Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.

Simmer for 3 minutes, allowing the liquid to reduce.

Return the chicken to the wok with its released juices.

Continue to reduce for another 2 minutes.

Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.

Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.

Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro.