MANGO CHICKEN CURRY RECIPE: HOW TO MAKE IT
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 36g protein.
COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 30 minutes
Cook Time 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
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MANGO CHICKEN CURRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 328 calories per serving
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
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- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
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My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas
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MANGO CHICKEN CURRY RECIPE: HOW TO MAKE IT
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 328 calories per serving
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 328 calories per serving
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
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COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...
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