CURRIED MANGO CHICKEN
(8 oz servings)
4 cups Flav-R-Pac Fruit Favorites Mango Cubes
2 tbsp Vegetable Oil
½ tsp Kosher Salt
6 Chicken Thighs, boneless, skinless
½ cup Yellow Onion, peeled, diced
½ tsp Red Curry Paste
1 tsp Brown Sugar, packed
3 cups Chicken Stock
14 oz Coconut Milk
2 tsp Fish Sauce
½ cup Basil, chiffonade
4 cups White Rice, cooked
8 tbsp Pepita Seeds, salted
In a medium size rondo, heat the oil over medium high heat.
Season chicken thighs with salt and cook in oil until fully cooked and has reached an internal temperature of 165° F. Remove cooked chicken from rondo and set aside.
Add onions and cook for 5 minutes. Add Flav-R-Pac Fruit Favorites Mango Cubes, red curry paste, basil, brown sugar and sweat for another 3 minutes.
Add chicken stock and bring to a boil.
Add coconut milk and fish sauce and bring back to a boil.
Shred cooked chicken and add to sauce mixture. Simmer for 15 minutes.
To build; ½ cup rice with 4 oz chicken curry and 1 tbsp. pepita seeds.