Mango Chicken Curry
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Salt and pepper to taste1/2 red onion, chopped
3 cloves garlic1 red bell pepper, cut into 1-inch strips
1 green bell pepper, cut into 1-inch strips2 14-ounce cans coconut milk
3 tablespoons red curry paste2 ripe mangos, peeled, pitted and chopped
3 cups cooked Jasmine rice
Combine the coconut milk and curry paste in skillet and bring to a boil. Reduce heat and let simmer until it thickens, about 10 minutes. Stir in mangos and cook about 2 minutes, then add chicken and vegetables. Serve with Jasmine rice.