• 4servings
  • 10minutes
  • 398calories

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium mangoes, peeled and sliced, divided

  2. 1 (10 ounce) can coconut milk

  3. 4 teaspoons vegetable oil

  4. 4 teaspoons spicy curry paste

  5. 14 ounces skinless, boneless chicken breast halves - cut into cubes

  6. 4 medium shallots, sliced

  7. 1 large English cucumber, seeded and sliced

Instructions Jump to Ingredients ↑

  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

  2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.


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