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Summer Coconut Mango Curry Bowl

‘The mango with the curry was absolutely brilliant and something I’d never have thought to make!’

When the weather is too warm for heavy comfort food but you’re still craving a curry, this vibrant bowl is the perfect answer. Inspired by colourful tropical flavours and fresh summer produce, it combines succulent spiced chicken with a silky coconut curry sauce, cooling mango and cucumber salsa, creamy avocado and fragrant herbs. Every mouthful delivers sweet, spicy, creamy and citrusy notes, making it feel both indulgent and wonderfully refreshing.

Serves 4

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

For the curry chicken

600g chicken thigh fillets, sliced

2 tbsp Greenfields Thai 7 Spice

1 tsp Greenfields Garlic Powder

1 tsp Greenfields Ground Ginger

1 tsp Greenfields Turmeric Powder

½ tsp Greenfields Crushed Chillies

1 tsp Greenfields Coriander Seeds, lightly crushed

1 tbsp Greenfields Pure Sesame Seed Oil

1 tbsp vegetable oil

For the coconut curry sauce

1 tbsp Greenfields Pure Sesame Seed Oil

1 onion, finely diced

2 cloves garlic, minced

1 tsp Greenfields Lemon Grass

1 tsp Greenfields Ground Coriander

400ml coconut milk

150ml chicken stock

1 tsp Greenfields Lime Powder

1 tsp Greenfields Greek Blossom Honey

Sea salt and Greenfields Ground Black Pepper to taste

For the fresh summer salsa

1 ripe mango, diced

½ cucumber, diced

1 avocado, diced

1 green chilli, finely sliced

Large handful fresh coriander

Juice of 1 lime

1 tsp Greenfields White Sesame Seeds

To serve

300g cooked jasmine rice

Fresh coriander

Lime wedges

Extra Greenfields White Sesame Seeds

Optional edible flowers for a vibrant summer finish

  1. Toss the chicken with the Thai 7 Spice, Garlic Powder, Ground Ginger, Turmeric Powder, Coriander Seeds, Crushed Chillies and sesame oil. Leave to marinate for at least 15 minutes.
  2. Heat a large frying pan until hot and cook the chicken until beautifully caramelised and slightly charred around the edges. Remove and keep warm.
  3. In the same pan, soften the onion with the sesame oil before adding the garlic, Lemon Grass and Ground Coriander.
  4. Pour in the coconut milk and chicken stock. Stir in the Lime Powder and Greek Blossom Honey before simmering gently for 8-10 minutes until silky.
  5. Return the chicken to the sauce and cook for a further 3 minutes until coated.
  6. Mix together the mango, cucumber, avocado, green chilli, coriander, lime juice and sesame seeds.
  7. Divide the rice between four bowls. Spoon over the coconut curry chicken before adding generous handfuls of the fresh salsa.
  8. Finish with extra coriander, sesame seeds, lime wedges and edible flowers for a colourful summer presentation.
or an even fresher flavour, chill the mango salsa for 20 minutes before serving. Chicken thighs remain wonderfully juicy but chicken breast also works well. Add sliced sugar snap peas or edamame for extra crunch. Swap jasmine rice for Greenfields Freekeh for a wholesome twist. The curry sauce can also be served cold as a lightly spiced coconut dressing for a unique summer variation.

Calories: 565 kcal

Protein: 35g

Carbohydrates: 43g

Fat: 28g

Fibre: 7g

Sugar: 10g

In this recipe:

Thai

WHO WOULD LOVE THIS?

Anyone who enjoys colourful summer meals, lighter curries and fresh tropical flavours. It’s ideal for food lovers who enjoy restaurant-style bowls at home.

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