2 bunches green onion, finely chopped
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup mango cubes
2-3 cloves garlic
2 tablespoon red curry powder
1 cup coconut milk
1 red pepper chopped
2 tablespoons olive oil
Heat oil in large frying pan on medium heat. Add green onions and chopped garlic. SautÃ© until softened. Don't let the garlic burn. Add chicken breasts and sautÃ© until slightly browned on the outside. Lower the heat and add red curry paste.. Mix over low heat until the curry powder roasts slightly and the chicken is coated.
Add mango, red pepper and coconut milk. Cover and let simmer for 25-35 minutes. Serve with basamati rice.