OMG I am so excited!!!! This is my first cooking video!!!! Check it out and subscribe to my new YouTube page!! #paleo #curryrecipe #glutenfreerecipes #yummy #cookingvideo #youtubevideo Here is the recipe: Thai Mango Chicken Curry Heat level 5.5 out of 10 Ingredients 2lbs of Chicken Thighs ½ lb. of fresh green beans (cut in 1inch pieces) 1 lb. of cubed frozen mango (or two fresh mangos) 1 large shallot (chopped) 5-6 cloves of garlic (crushed) 2 cans of full fat coconut milk 1 jar curry powder (45grams)* 3 tbsp. ground coriander 1 tbsp. cumin 1 tbsp. turmeric 1 tsp. ground ginger 1 tsp. sea salt 1 tsp. fresh ground black pepper 1 tbsp. organic apple cider vinegar ½ tsp. cayenne pepper* Coconut oil for pan *for less heat in the dish omit cayenne pepper and cut curry powder in half. Directions: 1) Combine all dry spice ingredients in a bowl. Make sure they are well mixed. 2) Remove approximately 1/3 cup of spices and coat chicken thighs thoroughly. 3) Heat frying pan over medium high heat. Melt 1 tbsp. of coconut oil in pan. Add garlic and shallots to pan. Let cook down for approximately 1-2 minutes. Place seasoned chicken on top of shallots and garlic. Cook each side of the chicken for 1-2 minutes. 4) Remove chicken, shallots, galic and any remaining juices from pan and transfer to crock pot. 5) Add chopped green beans and cubed mango to crock pot. 6) Add coconut milk, dry spices and apple cider vinegar to crockpot. 7) Stir well so everything is evenly coated. Then cover. 8) Set on low for 6 hours or high for 4 hours.
Posted on: Wed, 24 Jul 2013 08:53:47 +0000
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