Serves: 2
Prep time: 5 Minutes
Cooking time: 10 Minutes
Prep time: 5 Minutes
Cooking time: 10 Minutes
Mild Mango and Coconut Curry with Chicken Stir Fry
(with Mt Barker Chicken Breast Stir Fry Strips)
(with Mt Barker Chicken Breast Stir Fry Strips)
Full of Caribbean charm, this is a different approach to your stir fry with strong coconut and mango flavour.
Ingredients:
• 250g Mt Barker Free Range Chicken Breast Stir Fry Strips
• 1 tbsp Caribbean curry paste (gluten free)
• 2 tbsp lime juice
• 1 medium brown onion, chopped
• 1 small yellow mango, peeled and cut wedges
• ½ red capsicum, cut into large chunks
• 150g snow peas, trimmed
• ¼ cup coriander leaves
• 40g fresh coconut shavings (save some for garnish)
• 1 cup of coconut cream
• ½ cup of young coconut water
• 1 tsp salt
• ½ tsp black pepper
• 250g Mt Barker Free Range Chicken Breast Stir Fry Strips
• 1 tbsp Caribbean curry paste (gluten free)
• 2 tbsp lime juice
• 1 medium brown onion, chopped
• 1 small yellow mango, peeled and cut wedges
• ½ red capsicum, cut into large chunks
• 150g snow peas, trimmed
• ¼ cup coriander leaves
• 40g fresh coconut shavings (save some for garnish)
• 1 cup of coconut cream
• ½ cup of young coconut water
• 1 tsp salt
• ½ tsp black pepper
Instructions:
1. Combine the chicken, curry paste and lime juice in a bowl and leave to marinade overnight or through the day.
2. When you get home, heat coconut oil in a wok, stir-fry the onion for 2-3 minutes, then add the chicken and stir-fry for another 2-3 minutes.
3. Add in the snow peas, capsicum and coconut cream and stir-fry until the sauce boils. Add in the young coconut water to reach the desired consistency.
4. Transfer to a serving bowl, add in the mango pieces and toss. Garnish with coriander, coconut shavings and lime wedges.
1. Combine the chicken, curry paste and lime juice in a bowl and leave to marinade overnight or through the day.
2. When you get home, heat coconut oil in a wok, stir-fry the onion for 2-3 minutes, then add the chicken and stir-fry for another 2-3 minutes.
3. Add in the snow peas, capsicum and coconut cream and stir-fry until the sauce boils. Add in the young coconut water to reach the desired consistency.
4. Transfer to a serving bowl, add in the mango pieces and toss. Garnish with coriander, coconut shavings and lime wedges.
