in Recipes

Mango Coconut Curry

updated

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Ingredients for 4 servings:

  • 500 g chicken strips
  • 1 can coconut milk
  • ½ cup mango puree
  • 1 jar bamboo slices
  • 400 g mushrooms
  • 1 small zucchini
  • 2 carrots
  • 400 g rice
  • 2 tbsp curry powder
  • 1 ½ tbsp ginger powder
  • ½ tbsp turmeric
  • salt and pepper
  • 100 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

easy preparation

Cook the rice according to the package instructions. Heat a little oil in a pan and fry the chicken pieces. Cut the carrots into thin strips and the zucchini and mushrooms into thin slices. Just before the chicken is cooked through, add the carrots, zucchini, mushrooms, and bamboo shoots. Cover and cook for 5 minutes. Add the coconut milk, mango puree, and water and stir well. Season with salt, pepper, curry powder, ginger, and turmeric. If the sauce still tastes too strong of mango, add a little more milk. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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