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Serving: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 2 medium mangoes, peeled and sliced
- 10-ounce coconut almond milk
- 4 teaspoons vegetable oil
- 4 teaspoons spicy curry paste
- 14-ounce chicken breast halves, skinless and boneless, cut in cubes
- 4 medium shallots
- 1 large English cucumber, sliced and seeded
How To:
- Slice half of the mangoes and add the halves to a bowl.
- Add mangoes and coconut almond milk to a blender and blend until you have a smooth puree.
- Keep the mixture on the side.
- Take a large-sized pot and place it over medium heat, add oil and allow the oil to heat up.
- Add curry paste and cook for 1 minute until you have a nice fragrance, add shallots and chicken to the pot and cook for 5 minutes.
- Pour mango puree in to the mix and allow it to heat up.
- Serve the cooked chicken with mango puree and cucumbers.
- Enjoy!
Nutrition (Per Serving)
- Calories: 398
- Fat: 20g
- Carbohydrates: 32g
- Protein: 26g
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