Summary

Ingredients

• 1 glass rice (jasmine)
• 3 tablespoon peanut oil
• 2 teaspoons, heaped curry paste, green
• 1 small onion (s)
• 1 medium ginger
• 2 cloves garlic
• 1 medium chilli pepper (s), fresh
• 2 spring onion (s)
• 250 g chicken breast fillet (s)
• 1 mango (s), ripe
• 0.5 can ½ coconut milk
• 1 tablespoon, leveled curry powder
• salt

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Instructions

1. Cook the jasmine rice with a little salt according to the instructions on the packet. Heat the peanut oil in a wok (or pan with a high rim) and sweat the curry paste in it for 1 minute.
2. Cut the onion, ginger, garlic and chilli pepper into small pieces, add to the curry paste and sweat for a few minutes until translucent.
3. Cut the chicken breast fillet into small pieces and place in the wok. Salt to taste.
4. Cut the mango into pieces and add to the almost cooked chicken. Add the curry powder and the spring onions cut into rings and cook while stirring until no more mango pieces can be seen, but a creamy sauce has formed.
5. Now add the coconut milk and bring to the boil once, or let it boil until the desired consistency is reached.
6. Distribute the rice in small bowls, pour the mango curry over them, let them taste good.