Thai Mango Chicken Curry

Ingredients

500 g chicken breast, thinly sliced
1 x 400 mL can coconut cream
1 x 375 mL can sliced mango, drained
1-2 teaspoons red curry paste
1 cup sliced shallots
1 cup snow peas, trimmed

Method

1. Fry chicken meat. When browned, add red curry paste and cook for a further 1-2 minutes.
2. Pour over coconut cream and add snow peas.
3. Simmer for 5 minutes.
4. Add mango and shallots and heat through.
5. Serve immediately on a bed of rice.