Chicken and Mango Curry

Ingredients

• 78.07 ml peanut oil or 78.07 ml vegetable oil
• 44.37­59.16 ml red curry paste or 44.37­59.16 ml yellow curry paste (more if you’re brave)
• 2 clove garlic, crushed
• 2 (793.78 g) can coconut milk
• 236.59 ml chicken broth or 236.59 ml stock
• 453.59 g boneless skinless chicken breasts or 453.59 g chicken thigh pieces, cut into bite­sized pieces
• 1 inch fresh ginger, cut in thick slices
• 1 large onion, coarsely chopped
• 1 red bell pepper, seeded,and cut in strips
• 1 green bell pepper, seeded and cut in strips
• 1 large mango, peeled, pitted, cut in strips
• 396.89 g can straw mushrooms, drained (apparently should be omitted)
• 88.74 ml fish sauce
• 44.37 ml brown sugar
• 59.14 ml chopped cilantro (optional)
• 946.36­ – 1419.54 ml cooked white rice

Directions:

1. In a deep frying pan or wok heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring, for about 30 seconds.
3. Slowly stir in coconut milk and chicken broth.
4. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
5. Remove and discard garlic.
6. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
7. Add mango, straw mushrooms, fish sauce, and sugar.
8. When heated through, serve over individual plates of hot rice.
9. Garnish with cilantro.

http://www.food.com/recipe/chicken­and­mango­curry­25396