I got the original recipe for this dish from "The Minimalist Baker's" website, which has A TON of really great recipes!
I made a few tweaks to their recipe, and I must admit this was delicious!
Yellow Mango Coconut Curry
3 Tbsp of garlic infused olive oil
1 shallot, minced
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 tsp thai chili powder
2 Tbsp yellow curry powder
2 14-ounce cans light coconut milk
2 Tbsp white sugar
1 tsp Hawaiian sea salt
1/4 tsp black lava salt
1 red bell pepper, cut into bite-size pieces
1 ripe mango, cubed
1 bag of Quorn Meatless Chicken Tenders
2 Tbsp of cilantro
Rice of Choice
Let’s Get Cooking!
Heat a large skillet over medium heat and add 2 Tbsp of garlic olive oil. Once hot, add bag of meatless chicken tenders and cook for 10 minutes, stirring frequently.
Remove chicken from skillet and set aside. Add remaining tablespoon of garlic olive oil. Once heated add garlic, shallot, ginger, and garlic. Saute’ for 2-3 minutes, stirring frequently.
Add coconut milk, chili pepper, sugar, lava salt, curry powder, and stir. Bring to a simmer over medium heat.
Once simmering, add red pepper and mango then slightly reduce heat to low.
Cook for 5 minutes, stirring occasionally, to soften the pepper and allow the flavors to blend together.
Add your previously cooked meatless chicken tenders to the broth, stir, and cook for 5 more minutes.
Serve over rice and top with cilantro, fried garlic, steamed broccoli, a pinch of Hawaiian sea salt and enjoy!
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