Red Curry Mango-Chicken Stir Fry

Red Curry Mango-Chicken Stir Fry
  • Servings: 4

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About this Recipe

If it is true that we eat with our eyes first, this will not disappoint your taste buds either. Delicious red curry with mango, crisp snap peas and tender chicken breast.


1 tbsp (15 mL) Vegetable oil
1 Onion, thinly sliced
1 Clove garlic, minced
1 Red pepper, thinly sliced
1 Mango, cut into strips
1 cup (250 mL) Snap peas
1 Pkg (400 g) Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips
1 cup (250 mL) Mango chutney
1 tsp (5 mL) Red curry paste
1/2 tsp (2 mL) Chili flakes (optional)
1 tsp (5 mL) Vinegar
4 cups (1 L) Prepared instant rice


HEAT oil in a large skillet or wok over medium-high. Add onion, garlic and red pepper. Sauté for 2-3 minutes. Stir in mango, snap peas and chicken. Stir-fry for 2-3 minutes.

WHISK together, mango chutney, red curry paste, chilli flakes and vinegar. Pour over the stir-fry and toss to coat.

SERVE hot, over instant rice.


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