| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Super2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless chicken; cut in thin strips |
| 1 |
tb |
Oil |
| 2 |
ts |
John West Red Curry Paste |
| 1 |
c |
Coconut cream |
| 1 |
|
Green capsicum; sliced |
| 425 |
g |
Canned John West Mango Slices; drained |
| 1/4 |
c |
Spring onions; sliced |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Stir-fry chicken in hot oil until golden. Add curry paste and stir-fry for
1 minute longer. Add coconut cream and capsicum, simmer for 5 minutes. Stir
in mango slices, spring onions and lemon juice. Reheat gently and serve
with rice.
Recipe by: Super Food Ideas (Aussie Magazine)
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