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.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
- 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
Recipes from A to Z
Chicken breast & Broccoli Purée
Damper, Cheddar and Chives
Eggplant with Quinoa Salad and Pine Nuts
Fig and Strawberry Cheesecake
Hummus and Tabbouleh
Orange Espresso Cake
Pumpkin Soup with Quinoa
Quince in a Jar
Salmon with Sea Salt Crust
Xiao Long Bao
Yellow Thai Curry