Expand your curry repertoire with the addition of this tasty Thai option. Consisting of coconut milk, curry paste and mango, this exotic dish will find its way into the whole family’s hearts. All you need is a wok and a whisk to whip up a fresh, flavoursome meal everyone will enjoy.
1 - Heat 2 tbsp oil in a large wok set over a high heat. Season the chicken with salt and pepper before adding to the oil and stir-frying for 3-4 minutes until just coloured. Remove from the wok to a plate.
2 - Add the remaining oil to the wok and then whisk in the curry paste and ginger.
3 - Fry for 2-3 minutes before whisking in the stock and coconut milk. Bring to a simmer before returning the chicken to the curry.
4 - Simmer for 5 minutes before stirring in the beans and mango slices. Cover and cook over a low heat for another 5 minutes or so until the beans are tender.
5 - Once the beans are ready, season the curry with sugar, rice wine vinegar, fish sauce, and some salt and pepper to taste.
6 - Ladle into bowls and top with spring onions before serving.
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- 3 tbsp sunflower oil
- 2 large skinless chicken breasts, sliced
- 3 tbsp Thai yellow curry paste
- 1 tbsp fresh ginger, peeled and finely chopped
- 400 ml chicken stock 400 ml coconut milk
- 350 g | 3 cups green beans, trimmed and halved
- 1 large mango, halved, pitted, peeled, and sliced
- 1 pinch sugar
- Rice wine vinegar fish sauce
- 4 spring onions, sliced
- Freshly ground black pepper
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