Red Thai curry with chicken and mango

Ingredients for 4 servings:

• 4 chicken fillets
• 2 shallots
• 2 mango(s), fully ripe
• 2 bell peppers, red
• 200 ml coconut milk
• 250 ml vegetable stock
• 4 tbsp peanut butter
• 2 tsp Thai curry paste, red
• some curry powder
• 1 chili pepper(s), red
• salt and pepper
• some coriander or parsley
• 2 tbsp coconut oil
• 4 servings of jasmine rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Fruity and spicy

Prepare the rice according to the package instructions. Wash the meat and dry it with kitchen paper. Then cut it into bite-sized pieces. Finely chop the shallots and the bell pepper into small pieces. Peel the mango and then dice it finely. Season the meat with salt and sear it on all sides in a large pan with coconut oil. Remove from the pan and let the shallots cook in the fat until translucent, then briefly roast the bell peppers and mangoes. Pour in the vegetable stock and coconut milk. Stir in the red curry paste and peanut butter and season with curry, salt, and pepper. Finely chop the chili pepper and stir it in. Finally, return the meat to the pan and simmer for 5 minutes. Meanwhile, finely chop the coriander. Serve with the jasmine rice and sprinkle with coriander or, if you don’t want parsley, parsley.