We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Cambodian Chicken & Mango Curry

Cambodian Chicken & Mango Curry

Rating
4.5rating out of 5

(1377 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

For this sweet and fiery Cambodian-inspired curry, you'll simmer chicken in fresh homemade curry paste with chilli, basil, ginger and juicy mango. Garnish with lime and chilli, and serve. Delicious!

Prep Time

30 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Lime
1 lime
fresh-ginger
15g fresh root ginger
British Chicken thigh fillets x4 2
320g British chicken thighs
nigella seeds 2
1 tsp nigella seeds
basil 3.18
5g basil
basmati-rice
130g basmati rice
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
turmeric
1/2 tsp ground turmeric
green chilli
1 green chilli
mango
1 mango
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Food processor, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 lime
  • 15g fresh root ginger
  • 320g British chicken thighs
  • 1 tsp nigella seeds
  • 5g basil
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1/2 tsp ground turmeric
  • 1 green chilli
  • 1 mango
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 679 kJ
162 kcal
3250 kJ
777 kcal
Fat
of which saturates
6.7 g
4.3 g
32.2 g
20.4 g
Carbohydrate
of which sugars
16.5 g
5 g
79 g
23.8 g
Fibre 2.1 g 10.2 g
Protein 8.5 g 40.8 g
Salt 0.53 g 2.53 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 lime
lime
15g fresh root ginger
ginger
320g British chicken thighs
chicken thigh meat (100%)
1 tsp nigella seeds
nigella seeds
5g basil
basil (100%)
130g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1/2 tsp ground turmeric
turmeric(100%)
1 green chilli
green finger chillies (100%)
1 mango
mango(100%)
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2450 - Cambodian Chicken & Mango Curry

Boil a kettle

Cut the green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Peel the ginger (scrape the skin off with a teaspoon) and roughly chop

Peel and roughly chop the shallot[s]

Slice the lime[s] into 4 [8] wedges

2 2450 - Cambodian Chicken & Mango Curry

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove the pot from the heat and keep covered until serving

3 2450 - Cambodian Chicken & Mango Curry

Meanwhile, chop the chicken thighs into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped chicken with a pinch of salt and cook for 2-3 min or until lightly browned

4 2450 - Cambodian Chicken & Mango Curry

Whilst the chicken is cooking, add the basil, chopped shallot, ginger and 1/2 [1] green chilli (can't handle the heat? Go easy!) to a food processor

Crumble in the coconut cream, add the juice of 2 [4] lime wedges and blitz until smooth – this is your curry paste

5 2450 - Cambodian Chicken & Mango Curry

Once the chicken is lightly browned, add the curry paste to the pan with the ground turmeric and cook for 2-3 min or until fragrant

Meanwhile, dissolve 1/2 [all] the Knorr chicken stock cube in 150ml [300ml] boiled water

6 2450 - Cambodian Chicken & Mango Curry

Once fragrant, add the chicken stock to the pan and cook for 4-5 min until the chicken is cooked through (no pink meat!)

7 2450 - Cambodian Chicken & Mango Curry

Meanwhile, top, tail and peel the mango[es]

Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone!

Chop the mango flesh into small bite-sized pieces, discarding the stone[s]

Slice the remaining green chilli finely

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Stir the chopped mango through the chicken curry and serve over the cooked basmati rice

Tip: For fancy presentation, press the rice into small bowls and turn out

Garnish with the nigella seeds, chopped chilli (not a fan of spice? Just add a little!) and remaining lime wedges

Enjoy!

Share this recipe