This sexy dish was inspired by a mango chicken curry I had at an Indian restaurant in Sydney, Australia. I’m not sure if it was the food or the beautiful waitress who served it to me, but something changed in me that day. And I’m not just talking about the growth in my pants. Mango and curry together unlock something primal. Sweet, spicy and sensual. You really can’t go wrong serving a date this…unless you accidentally spill the contents in their lap. This happened to me. But my date was more hungry than outraged so all was forgiven the moment she took her first bite. I did have to dab up the mess on designer jeans. But you form an intimate bond once you’ve cleaned curry off someone’s crotch. Plus I removed my pants to make her feel more comfortable while her jeans were in the wash. I’m empathetic like that.
Total time: approximately 35 minutes
Projected cost: $13
Drinking Buddy: Beer or SAN-GRAB-YA SANGRIA
Ingredients (serves 4):
1. 2 tablespoons of red curry paste
2. 1½ cups of dried basmati rice
3. 1 can of coconut milk
4. 2 tablespoons of olive oil
5. 1 onion cut into strips
6. 1 red bell pepper cut into strips
7. 2 chicken breasts cut in bite-sized pieces
8. 2 handfuls of chopped cilantro
9. 2 mangoes peeled and chopped
10. ½ a lime of juice
Wash the rice first in a colander. Then boil the rice with twice as much water. Turn the heat down low and simmer until the water is all absorbed (approx 15-20 min). Use a fork to fluff the rice after. Move on to Step 2 while it simmers.
Marinate the chicken in lime juice and ½ the cilantro. Heat up 1 tablespoon of oil in a large deep pan on high heat and brown the chicken (approx 4 min). Set the chicken aside.
Heat up the remaining oil in the same pan on medium-high heat. Saute the onion and red bell pepper (approx 3 min). Add the mango and curry paste and cook until they melt together into a killer sauce (approx 2 min). Finally mix in the chicken and coconut milk and cook until the sauce reduces and the flavor sets into all contents (approx 4 min). Mix in the remaining cilantro and serve the curry over the rice and prepare to be praised.
[…] Step 1 Bring a pot of water to a boil. Scoop the seeds out of the papaya, and then cut the fruit meat out. Discard the shell and chop up the papaya coarsely. Step 2 Sauté the garlic, onion and ½ the cilantro with vegetable oil on medium-high heat (approx 3 min). Throw in the papaya and cook it with the soy sauce and Sriracha sauce (approx 2 min). Step 3 Boil the rice noodle flakes (approx 4 min), drain, toss them into the magic pot of flavor, and then mix it all together. Step 4 Crack an egg into the pan, and then mix the contents together. Crown the noodles with the crushed pecans and cilantro, and finally squeeze the limejuice over your creation. Serve up the nude-les solo or with some BANGO YOUR MANGO CHICKEN CURRY. […]
I just tried out this recipe, it took forever to shop for all the ingredients and cook it, but damn was it delicious!! Thank you mystery chef, you are amazing!
Great recipe. I had yellow curry powder on hand, so I used that and added the same amount of chilli powder. Turned out great.
I used a whole can of coconut milk and thought it was a bit much. Next time, I’ll add a smidge less
hi,good pants in your post,I love that nice pants,I need to find one for me,bill
great recepie! it works like magic… we were banging befor we even started eating, it had to be that delicious mango-curry smell… thumbs up to the chef.
Yum i love this recipe. Tastes great. Thanks for sharing.
I found the first time I made this recipe the full can of coconut milk made it quite watery sp Inused half a can is was totally amazing this time thanks for the recipe I really appreciate it.