Ingredients
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2 medium mangoes, peeled and sliced, divided
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1 (10 ounce) can coconut milk
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4 teaspoons vegetable oil
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4 teaspoons spicy curry paste
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14 ounces skinless, boneless chicken breast halves - cut into cubes
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4 medium shallots, sliced
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1 large English cucumber, seeded and sliced
Directions
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Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
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Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts (per serving)
398 | Calories |
20g | Fat |
31g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 398 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 14g | 69% |
Cholesterol 58mg | 19% |
Sodium 179mg | 8% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 3g | 12% |
Total Sugars 18g | |
Protein 27g | 53% |
Vitamin C 37mg | 41% |
Calcium 63mg | 5% |
Iron 4mg | 21% |
Potassium 831mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.