A Brotha in the Kitchen Presents......Yellow Mango Coconut Curry

 

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!

 

Let's go!

 

 

Yellow Mango Coconut Curry

 

For 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

 

For Garnish

  • 2 Tbsp of cilantro

  • Rice of Choice

  • Fried Garlic

  • Steamed broccoli

 

 

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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