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Gluten-Free Mango Chicken Curry

  • Prep 30 min
  • Total 30 min
  • Ingredients 14
  • Servings 4

Ingredients

1
jar (20 oz) mangoes in syrup, drained
1
tablespoon vegetable oil
1/2
lb boneless skinless chicken breast, cut into 1/2-inch cubes
1
onion, chopped
1
red bell pepper, thinly sliced, cut in half
1
jalapeño chile, diced
2
teaspoons red curry paste
1/4
cup packed brown sugar
2
tablespoons gluten-free low-sodium soy sauce
1
tablespoon fish sauce
1
cup canned reduced-fat coconut milk (not cream of coconut)
2
tablespoons lime juice
4
cups hot cooked jasmine rice
1/4
cup chopped fresh cilantro

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
870mg
36%
Potassium
550mg
16%
Total Carbohydrate
84g
28%
Dietary Fiber
4g
15%
Sugars
32g
Protein
19g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Fresh mangoes are a welcome substitute. Use 2 medium mangoes, cut into large chunks.

Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.

Basmati or plain white rice make fine substitutes for the jasmine rice.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Remove 2 mango slices from jar, and dice. Set aside.
  • 2 Heat 12-inch skillet or Dutch oven over medium-high heat until hot; add half of the oil and heat until shimmering. Add chicken; cook 2 to 3 minutes or until brown on all sides.
  • 3 Transfer chicken to plate using slotted spoon, then add remaining oil. Add onion, bell pepper and jalapeño chili; toss to coat. Continue to cook 3 to 5 minutes, stirring frequently, until translucent. Add curry paste; toss to coat vegetables.
  • 4 Add remaining mangoes, the brown sugar, soy sauce and fish sauce. Cook 2 to 3 minutes to reduce sauce. Press down on mangoes to crush, and break them up roughly.
  • 5 Add coconut milk; return chicken to pan. Heat to simmer; reduce heat to low, and cook 5 minutes to heat chicken through and combine flavors. Remove from heat; stir in lime juice.
  • 6 Divide rice evenly among four bowls; top each bowl with one-fourth of the curry mixture. Divide reserved diced mangoes among bowls. Sprinkle with cilantro.

Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.

Rate and Comment

Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.