Chicken Mango with Ginger and Green Curry Paste
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s), cut into -3 cm cubes
- 1 mango (s), just ripe, cut into -2 cm cubes
- 2 clove (s) garlic, finely chopped
- 2 cm ginger, finely chopped, or less depending on the desired degree spiciness
- 2 teaspoons, heaped curry paste, green, or less depending on the degree heat required
- 2 tablespoon soy sauce, dark
- 0.5 ½ bunch parsley or coriander, roughly chopped, smooth
- 2 tablespoon oil, (sunflower oil) or ghee
- 150 ml water
- possibly maple syrup
Print Recipe
Pin Recipe Instructions
- Fry the chicken breast cubes in oil on all sides in a pan, remove again. Fry the mango cubes in the same pan, you may need a little more oil. After a few minutes, add the garlic and ginger. Be careful not to burn the garlic.
- Finally add the green curry paste (preferably 1 teaspoon first and the rest when seasoning) and sauté briefly. Deglaze with approx. 150 ml of hot water. Stir in the soy sauce. Now add the meat again and simmer for a few minutes. Make sure that everything simmer very gently, otherwise the meat will be tough! Season everything to taste, if necessary add a little more soy sauce and / or curry paste. If the mango is too sour / unripe, add a little maple syrup.
- Serve sprinkled with parsley. As a side dish, basmati or jasmine rice.
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