A vibrant and flavorful chicken curry infused with tropical mango and aromatic spices, perfect for a delightful dinner.
Heat a wok over medium heat and add a splash of oil.
Use coconut oil for an added layer of flavor.
Add the red curry paste and minced garlic, stirring until aromatic.
Stir constantly to prevent the garlic from burning.
Pour in the coconut milk and chicken broth, stirring to combine.
Ensure the liquids are well mixed for a smooth base.
Add the chicken pieces and let them simmer until cooked through.
Cut the chicken into even pieces for uniform cooking.
Stir in the ginger, onion, and bell peppers, cooking until tender.
Slice the vegetables thinly for quicker cooking.
Add the mango, fish sauce, and brown sugar, stirring until heated through.
Taste and adjust sweetness or saltiness as needed.
Serve the curry over plates of hot jasmine rice.
Fluff the rice with a fork before serving for the best texture.
Garnish with fresh cilantro and enjoy your meal.
Add a wedge of lime for a zesty touch.
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