Prepare by chopping/cutting the chicken, onion, Mango and pepper.
Heat the olive oil in a large deep pan on medium heat. Add the onions and stir until tender.
Add the thai red curry and coconut milk and bring to a boil.
Add the Mango and Bell pepper. Cook for 3-4 minutes.
Add the chicken and simmer on medium to medium/high heat for 10 minutes or until cooked through but still moist and tender.
Serve on top of steamed basmati rice.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 38.7mg||12 %|
|Sodium 1532.1mg||53 %|
|Potassium 287.5mg||8 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 32.1g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 440
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