Thai Mango Chicken Curry

Ingredients 2 large mangoes, peeled, pitted, and diced 2 boneless, skinless chicken breasts, cut into bite-sized pieces?1 can (13.5 oz) coconut milk?2 tablespoons red curry paste?1 tablespoon fish sauce?1 tablespoon soy sauce?1 tablespoon brown sugar?1 red bell pepper, sliced?1 yellow bell pepper, sliced?1 medium onion, sliced?2 cloves garlic, minced?1 tablespoon fresh ginger, grated?1 cup chicken broth?2 tablespoons vegetable oil?1 lime, juiced?1/4 cup fresh cilantro, chopped (for garnish)?Cooked jasmine rice (for serving) Directions Prepare Ingredients: Dice the mangoes, slice the bell peppers and onion, and cut the chicken into bite-sized pieces. Mince the garlic and grate the ginger. Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Sauté Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the onion, bell peppers, garlic, and ginger. Sauté until the vegetables are softened, about 5 minutes. Make the Sauce: Stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Cook for 1 minute until fragrant. Add Liquids and Simmer: Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Combine Chicken and Mango: Add the cooked chicken back to the skillet. Stir in the diced mangoes. Simmer for another 5-7 minutes until the mangoes are soft and the sauce has thickened. Finish the Curry: Stir in the lime juice and adjust the seasoning with more fish sauce or soy sauce if needed. Remove from heat. Serve: Serve the Thai Mango Chicken Curry over cooked jasmine rice. Garnish with fresh cilantro. Nutrition Information (per serving): Calories: 450?Protein: 25g?Fats: 22g?Saturated Fat: 15g?Carbohydrates: 40g https://www.poultryrecipes.co.in/recipe-categories/immunue-boosting-recipes/thai-mango-chicken-curry/