Thai Mango Red Curry

Coconut Mango Sauce:
1 can coconut milk (light or regular is fine)
1/2 c chicken broth
1 large mango, peeled and pit removed
1 Tbs soy sauce
1 Tbs cornstarch

Chicken Curry:
1 Tbs olive oil
1/2 c finely chopped onion
3 garlic cloves, minced
1 Tbs fresh ginger
1 1/2 to 2 lbs chicken breasts, cut into bite-size pieces
1 Tbs red curry paste
1 Tbs curry powder
1/4 tsp salt
pinch of pepper
zest from 1 lime
Fresh cilantro garnish

Rice


For the sauce, blend all the ingredients together.

Then, in a large skillet, heat the oil and saute the onion, garlic, and ginger until the onion is soft.  Pat the chicken pieces dry and add to the skillet.  Cook, stirring often, until they are white on all sides, but isn't cooked all the way through, 1-2 minutes.  Add the curry paste, curry powder, salt, and pepper and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.  Add the sauce and stir well.  Bring to a simmer, stirring often to make sure the curry paste and powder are full dissolved.  Simmer for 10-12 minutes, watching to make sure it doesn't burn.  Stir in the lime zest and sprinkle with cilantro.  Serve over rice.


From Mel's Kitchen Cafe