Mango Chicken Curry

Mango curry

Red mango curry – adapted from Thug Kitchen. Serve with rice!

  • 2tsp cooking oil, divided
  • 2 chicken breasts (boneless & skinless), cut into ~1inch cubes
  • 1/2 yellow onion, chopped
  • Handful of green beans, ends removed and cut into ~1inch pieces
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 clove of garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 C vegetable or chicken broth
  • 1 ripe mango, peeled and cubed
  • Juice from 1/2 a lime

In a medium frying pan, heat oil and stir fry chicken until cooked through. In a soup pot, heat oil and saute the onion. Add green beans, zucchini, and bell pepper and cook until veggies are soft. Add cooked chicken, garlic, ginger, and curry paste. Stir, then add soy sauce, coconut milk and broth. Bring to a simmer, then add mango. Cook until mango is soft (about 8 minutes). Add lime juice, stir and serve over rice!


Mango & Mint Curried Quinoa

If mango is not available or you are too impatient to wait for a mango to ripen, you can substitute 1/2 C raisins! Original recipe here.

  • 1/3 C plain yogurt (I used greek)
  • Juice from 1/2 a lime
  • 2 tsp curry powder
  • 1 tsp fresh ginger, peeled and grated
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 1/2 C water
  • 1 C quinoa
  • 1 ripe mango, peeled, pitted and cubed
  • 1 red pepper, diced
  • 1 serrano chile, seeded and minced (optional)
  • 1/3 C fresh mint, chopped

Mix yogurt, lime juice, curry powder, ginger, salt and pepper togther in a small bowl.

Add quinoa and water to a medium sized pot. Bring to a boil. Cover and turn down the heat. Let simmer for 15 minutes. Remove from heat and let sit an additional 5 minutes while still covered. Fluff with a fork and cool a bit.

Combine yogurt mixture with quinoa in medium sized bowl, and stir in remaining ingredients. Serve warm. Yummm!