Prep / Cook / Total - 10 / 10 / 20min
Ingredients:
- 700g chicken thigh fillets, trimmed, quartered
- 3 teaspoon ground turmeric
- 1 tablespoon olive or vegetable oil
- 1 brown onion, cut into thin wedges
- 2-3 tablespoon gluten-free yellow curry paste, to taste
- 1 zucchini, halved lengthways, thickly sliced crossways
- 400ml can coconut milk
- 1 mango, sliced
- 2 teaspoon caster sugar
- 1 tablespoon fresh lime juice
- Fresh Thai basil sprigs, to serve
METHOD:
Step 1
Combine chicken and turmeric in a shallow dish. Season.
Step 2
Heat oil in a large deep frying pan over high heat. Cook the onion, tossing, for 2-3 minutes or until soft. Stir in curry paste for 30 seconds or until aromatic. Add the chicken and cook, stirring occasionally, for 3 minutes or until golden. Add zucchini, coconut milk and 250ml (1 cup) water. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until slightly reduced.
Step 3
Stir in mango, sugar and lime juice. Top with basil to serve.
