Cambodian-Style Chicken Breast & Mango Curry
For this sweet and fiery Cambodian-inspired curry, you'll simmer chicken in fresh homemade curry paste with chilli, basil, ginger and juicy mango. Garnish with lime and chilli, and serve. Delicious!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Cut your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)
Peel your ginger (scrape the skin off with a teaspoon) and roughly chop, then peel and roughly chop your shallot[s]
Cut your lime[s] into wedges
Take your chicken out of the fridge, open the packet and let it air, then boil half a kettle
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove the pot from the heat and keep covered until serving
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add your diced chicken breast with a pinch of salt and cook for 3 min or until lightly browned
Whilst the chicken is cooking, add your Thai basil, chopped shallot, chopped ginger and half the green chilli[es] (can't handle the heat? Go easy!) to a food processor
Chop your creamed coconut roughly (if required!)
Add in the chopped creamed coconut, the juice of half the lime[s] and blitz until finely chopped – this is your curry paste
Once the chicken is lightly browned, add the curry paste to the pan with your ground turmeric and cook for 2-3 min or until fragrant
Meanwhile, dissolve your chicken stock mix in 150ml [225ml] [300ml] boiled water
Once fragrant, add the chicken stock to the pan and cook, covered, for 5-6 min until the chicken is cooked through (no pink meat!)
Meanwhile, top, tail and peel your mango[es]
Stand the mango[es] upright and very carefully slice the flesh away from the stone
Tip: If you feel resistance against your knife, it means you are hitting the stone!
Chop the mango flesh into small bite-sized pieces, discarding the stone[s]
Slice the remaining green chilli finely
Stir the chopped mango through the chicken curry and serve over the basmati rice
Tip: For fancy presentation, press the rice into a small bowl and turn out
Garnish with your black sesame seeds, sliced chilli (not a fan of spice? Just add a little!) and a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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