Ingredients
2 white onions, very finely sliced
7cm piece ginger, cut into fine batons
6 cloves garlic, finely sliced
2 sticks cinnamon
¼ cup canola oil
8 skinless chicken thighs, cut into large chunks
½ cup yellow curry paste
400ml can coconut cream
2 cups chicken stock
1 Tbsp fish sauce
4 kaffir lime leaves, very finely sliced
3 mangoes, peeled and diced
1 red onion, very finely diced
2 Lebanese cucumbers, seeded and finely diced
¼ bunch mint leaves, finely chopped
Sliced chilli, cooked basmati rice, lime wedges, coriander sprigs and toasted cashews, to serve
Method
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Put onion, ginger, garlic, cinnamon and half of the oil in a large heavy-based saucepan and cook on medium heat for 5 minutes, until softened. Set aside. Add remaining oil to pan, fry chicken thighs for 5 minutes, turning regularly, until well browned.
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Return onion mixture to pan, add curry paste, coconut cream, stock, fish sauce and lime leaves. Bring to a simmer and cook for 20 minutes. Fold in half of the mango.
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Mix remaining mango with red onion, cucumber and mint in a bowl. Top chicken curry with chilli. Serve in bowls with rice, mango salsa and lime, topped with coriander and cashews.