Recipe for Thai Mango Chicken

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Yield:

Ingredients:

Amount	Ingredient
500 gm	boneless chicken, cut in thin strips
1 tbl	oil
2 tsp	John West Red Curry Paste
1 cup	coconut cream
1 x	green capsicum, sliced
425 gm	canned John West Mango Slices, drained
1/4 cup	spring onions, sliced

Instructions:

Instructions: Stir-fry chicken in hot oil until golden. Add curry paste and stir-fry for 1 minute longer. Add coconut cream and capsicum, simmer for 5 minutes. Stir in mango slices, spring onions and lemon juice. Reheat gently and serve with rice.

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