· 2 medium mangoes, sliced
· 1 can coconut milk
· 4tsp vegetable oil
· 4tsp spicy curry paste
· 14 ounces boneless chicken breasts, cubed
· 4 small onions, sliced
· 1 large cucumber, seeded and sliced
Place half of the mango slices into the bowl of a blender with the coconut milk, blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste and cook until fragrant for about a minute. Add the chicken and onions; cook until the chicken is done and the onions have softened, for about five minutes. Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.