Buy all ingredients right below the recipe
Ingredients
- 2cm ginger
- 1 clove garlic
- 500g chicken breast fillet
- 1-2 mangoes
- 4 spring onions
- 200g sugar snap peas
- 1 tbsp oil
- 2-3 tbsp red curry paste
- 1 tsp raw sugar
- 400ml coconut milk
- 125ml chicken broth
- 30g cashews
Serve with
- Basmati rice
Preparation
- 1Finely chop ginger and garlic. Cut chicken into strips. Dice the mango, slice spring onions into rings, and halve the sugar snap peas.
- 2Heat some oil in a wok. Sauté ginger, garlic, and chicken until golden brown. Add the curry paste and briefly sauté with it.
- 3Add coconut milk, broth, mango, and raw sugar. Bring to a brief boil and simmer for 15 minutes. Add the sugar snap peas and simmer for another 5 minutes.
- 4Garnish the curry with spring onions and cashews. Enjoy your meal!
