Fresh Flavours!

Thai Mango Chicken Curry

Ingredients 

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  • 1 tbsp oil

  • 4 garlic cloves , minced

  • 1 tsp ginger , minced

  • 1 tsp red chilli , minced

  • 1 medium yellow onion , sliced or 3 shallots*

  • 1.2 lb chicken thigh fillets cut into bite size pieces*

  • 4 - 5 tbsp Thai Red Curry Paste

  • 1 can Tropic Isle coconut milk

  • 3/4 cup chicken broth

  • 1 cup mango puree

  • 1 tbsp fish sauce

  • 2 kaffir lime leaves 

Instructions 

  • Heat oil in a skillet over medium high heat.

  • Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.

  • Add chicken and cook until white all over but still raw inside.

  • Add curry paste and saute for 2 minutes until fragrant.

  • Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.

  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.

  • Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Recipe and photo credit: recipetineats.com
*In flyer May 30 - June 5 

Carrot Salad 

Ingredients 

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  • 3 to 4 cups freshly grated carrots*

  • 1/2 to 1 cup raisins

  • 1 large apple, cored and chopped

  • 1/4 to 1/3 cup mayonnaise

Instructions 

Gently combine all ingredients in a medium sized bowl. Cover and refrigerate until ready to serve.

Recipe and photo credit: simplyrecipes.com
*In flyer May 30 - June 5 

Annah Kassen