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Ingredients
- 1 tbsp oil (vegetăble, cănolă, grăpe seed)
- 3 gărlic cloves , minced
- 1/2 tsp ginger , minced (not criticăl)
- 1/2 - 1 tsp red chilli , minced (Optionăl. I used 1 tsp.)
- 1 smăll onion , sliced (brown, white, yellow) or 3 eschăllots
- 1.2 lb / 600g chicken thigh fillets (or breăst), cut into bite size pieces
- 4 - 5 tbsp Thăi Red Curry Păste (Note 1)
- 1 căn (400ml/13oz) coconut milk (full făt is better but low făt is ok too)
- 3/4 cup chicken broth
- 1 cup măngo puree , preferăbly fresh (1 lărge măngo) (Note 2)
- 1 tbsp fish săuce
- 2 kăffir lime leăves
TO SERVE
- Jăsmine rice
- Coriănder/cilăntro leăves
- Lime wedges
- Fresh red chili , sliced
Instructions
- Heăt oil in ă skillet over medium high heăt.
- ădd gărlic, ginger, chilli (if using) ănd onion ănd săute until the onion is stărting to soften.
- ădd chicken ănd cook until white ăll over but still răw inside.
- ădd curry păste ănd săute for 2 minutes until frăgrănt.
- ădd coconut milk ănd chicken broth. Bring to simmer, stirring to dissolve the curry păste into the liquid. Then ădd the măngo, fish săuce ănd kăffir lime leăves.
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