Vegan Thai Mango Chicken Curry š
A rich, cozy winter warmer made with Harmless Chicken and bursting with flavour. Serve over white rice with a sprinkle of roasted cashews and a dollop of coconut yoghurt for the perfect plant-based meal.
Ingredients:
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1 tbsp oil (vegetable, canola or grapeseed)
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3 garlic cloves, minced
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Ā½ tsp minced ginger (optional but adds depth)
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Ā½ā1 tsp red chilli garlic paste (optional, to taste)
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1 small onion, thinly sliced (or 3 shallots)
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500g Harmless Chicken (2 x 250g packets), cut into bite-sized chunks
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4ā5 tbsp Thai red curry paste
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1 can (400ml) coconut milk (full-fat preferred)
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Ā¾ cup vegetable or chicken-style broth
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1 cup mango purƩe
Instructions:
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Marinate the Chicken (optional but flavourful):
Cut the chilled Harmless Chicken into chunks. Mix with Ā½ cup of the curry sauce (see below) and let sit for 15ā20 minutes. -
Make the Sauce:
Heat oil in a pan over medium heat. SautƩ garlic, ginger, chilli paste, and onions until fragrant.
Add Thai red curry paste and cook for 1ā2 minutes.
Stir in coconut milk, broth, and mango purƩe. Simmer gently. -
Combine:
Add marinated chicken to the sauce and simmer for another 10ā15 minutes until heated through and flavours meld.
To Serve:
Spoon over steamed white rice. Top with cashews and/or coconut yoghurt.
Slow Cooker Option:
Throw everything in a crockpot and let it cook on low for 4ā5 hours or high for 2ā3 hours. Just as delicious!
