Mango Chicken Curry | Chicken Curry Recipes

Ingredients

• 1 tbsp. olive oil
• 650 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 red peppers, finely sliced
• 2 garlic cloves, grated
• 2 tbsp. Thai red curry paste 
• 350 g mango puree/pulp
• 400 g coconut milk
• 2 limes, zest and juice, plus wedges to serve
• 2 tbsp. fish sauce
• 1 tbsp. brown sugar
• 1 tbsp. rice-wine vinegar
• 1 1/2 tbsp. cornflour
• Handful coriander, roughly chopped
• Basmati rice, to serve