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Imagine stepping into a sun-kissed paradise, where the air is infused with the scent of tropical fruits and the sounds of nature create a symphony of relaxation. This is the essence of Tropical Bliss Coconut Mango Chicken Curry—a dish that transports your taste buds to an exotic getaway with every bite. The enchanting combination of coconut and mango transforms an ordinary meal into an extraordinary culinary experience, inviting you to savor the flavors of the tropics right in your kitchen.

Coconut Mango Chicken Curry

Transport your kitchen to a tropical paradise with Tropical Bliss Coconut Mango Chicken Curry! This vibrant dish combines rich coconut milk with sweet, juicy mango for a delightful culinary adventure. Easy to make in under an hour, it's perfect for both weeknight dinners and special occasions. Adaptable for various dietary needs, it can be made with chicken, tofu, or veggies. Enjoy the fragrant spices, creamy texture, and bright flavors that will impress everyone at your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 ripe mango, diced

1 can (14 oz) coconut milk

2 tbsp red curry paste (adjust based on spice preference)

1 tbsp fish sauce (or soy sauce for a vegetarian option)

2 tbsp vegetable oil

1 tbsp brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Salt and black pepper, to taste

Cooked jasmine rice, for serving

Instructions
 

Prepare the Ingredients: Begin by washing and cutting the chicken thighs into bite-sized pieces. Dice the mango, finely chop the onion, and mince the garlic. Grate the ginger and set these ingredients aside.

    Sauté Aromatics: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's soft and translucent. Then, add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

        Add Curry Paste: Stir in the red curry paste, ensuring that the chicken is evenly coated. Cook for another 2 minutes, allowing the flavors to develop.

          Incorporate Coconut Milk: Pour in the coconut milk and add the fish sauce and brown sugar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.

            Mango Magic: Gently fold the diced mango into the curry, and allow it to simmer for 10 minutes. This will help the tropical flavors infuse into the sauce while the chicken cooks through (ensure the internal temperature of the chicken reaches 165°F).

              Final Touches: Remove the curry from heat, add the lime juice, and adjust seasoning with more salt or sugar if needed.

                Serve and Garnish: Serve the coconut mango chicken curry over a bed of fragrant jasmine rice. Garnish with freshly chopped cilantro for an added burst of flavor.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings