Thai Mango Curry With Chicken - Made From Scratch

• 1 stalk lemongrass, white and pale green parts only, roughly chopped up
• 10-15 Kaffir lime leaves, thick stalk discarded, roughly torn up
• 6 shallots, roughly chopped up
• 2 Serrano peppers, roughly chopped (seeded, if you like less heat)
• 6 garlic cloves
• 1" piece of galangal, thickly sliced (can be substituted with 1 tbsp of ginger paste)
• 2 red bell peppers, small diced
• 1 pound chicken thighs, cut into bite sized pieces
• 3 tablespoons chili-garlic paste (I use Sambal Oelek)
• 3 tablespoons rice vinegar
• 3 tablespoons mushroom soy sauce (available in Asian grocery stores)
• 3 tablespoons fish sauce
• 1 cup low sodium chicken stock
• 2 cups coconut milk (about 1 can)
• 2 ripe mangoes, but not super mushy, falling apart kind of ripe, cut into big cubes (I prefer Ataulfo)
• 2-3 tablespoons brown sugar
• 1 bunch cilantro, chopped
• 1 handful roasted , crushed peanuts
• vegetable oil, for sauteing

1. Add the lemongrass, kaffir lime leaves, shallots, Serrano peppers and garlic cloves to a food processor and blend it to a smooth paste.
2. Add a couple of tablespoons of vegetable oil to a big pot and on medium heat start sauteing the paste. You won't believe how good this is going to smell! Throw in the sliced galangal in the pot (or the ginger paste) and stir frequently. Don't let the garlic burn!
3. After sauteing the paste for 5-8 minutes, add the diced bell pepper. Saute for a couple of minutes. Then add the chicken and saute for about 3-5 minutes.
4. Add the chili-garlic paste, rice vinegar, fish sauce, mushroom soy sauce, chicken stock and coconut milk. Bring the mixture to a simmer, cover with a lid and bring the heat down to medium low. Let it simmer gently for 10-15 minutes.
5. Add the mangoes and let it simmer it for a few more minutes. Don't let the mangoes disintegrate! Depending on how sweet your mangoes are, add the brown sugar and taste for seasoning. You can fish out the hard pieces of galangal at this point, because those are not meant to be eaten.
6. Garnish with crushed peanuts, chopped cilantro and serve immediately with steamed rice. Enjoy!

stalk lemongrass, lime, shallots, serrano peppers, garlic, ginger paste, red bell peppers, chicken, chiligarlic, rice vinegar, mushroom soy sauce, fish sauce, chicken stock, coconut milk, mangoes, brown sugar, cilantro, handful, vegetable oil

Taken from food52.com/recipes/17357-thai-mango-curry-with-chicken-made-from-scratch (may not work)