Ingredients:
– 125 grams mango pieces (frozen)
– 1 onion
– 1 clove garlic (5 g)
– 1 cm ginger (7 g)
– 1 red pepper
– 250 grams of sugar snap peas
– 150 grams of chicken fillet
– 1 ½ tablespoon (olive) oil (15 ml)
– 1 tablespoon red curry paste (20 g)
– 75 ml coconut milk
Preparation:
Remove the mango from the freezer and let it thaw in a bowl.
Chop the onion, finely chop the garlic and ginger. Cut the pepper into cubes. Wash the sugar snap peas and remove the tips. Cut the chicken fillet into cubes.
Heat half the oil in a pan. First fry the chicken cubes for 4 minutes. Remove from the pan and set aside in a bowl.
Then heat the other half of the oil and fry the onion together with the garlic and ginger for a minute. Then add the pepper and fry for 5 minutes. Add the curry paste and fry for a minute. Add the mango, coconut milk and 70 ml of water to the pan. Bring this to the boil. Puree the mixture with a hand blender until it becomes a smooth sauce. Season the sauce with salt and pepper.
Add the sugar snaps and chicken fillet to the sauce and heat over medium heat for 4 minutes until the sugar snaps are al dente.
Serve the curry in a deep plate.
– Kcal: 649
– Protein: 45g
– Carbohydrates: 51g
– Fat: 29g
– Dietary fiber: 14g
This recipe was made possible by FitChef
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