Some in my family can't eat hot foods, so I substituted mild curry paste for the spicy stuff. It was still really tasty. I also substituted coconut oil for the vegetable oil--gives a little more flavor and healthier too. The recipe makes a lot--four very generous servings or, more likely, six normal ones. Best thing about this recipe is the lovely fresh taste from the mangoes and cucumber. Worst thing is the prep time--no way is it 25 minutes to cut up raw chicken, prep the mangoes, seed and slice the cuke, peel and slice the shallots. It's worth it, but this isn't a speedy recipe--unless you have a sous chef!
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Some in my family can't eat hot foods, so I substituted mild curry paste for the spicy stuff. ...