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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Thai chicken curry
Thai chicken curry
A star rating of 4.7 out of 5.190 ratings

Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe

Nutrition: per serving

  • kcal131
  • fat6g
  • saturates4g
  • carbs18g
  • sugars17g
  • fibre2g
  • protein2g
  • salt0.08g
    low
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Method

  • step 1

    Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.6 ratings

mumsiecrow@gmailcom

question

Can you freeze this for another time, weeks ?

alison werrell

Does this mean you eat it frozen like ice cream?

catie74

We all love this. In fact it is one of the kids favourite puddings. I often just use tinned mango puree so that it can be made as a last minute stand by. I also pop it back in to the freezer for 30 minutes to firm up a bit before serving

amchoor

A star rating of 2 out of 5.

Tasted lovely and light but to be honest it was very sloppy and runny. not sure I would try this as a dessert again. More like a smoothie or a mango lassi I thought.

zomer2009

A star rating of 4 out of 5.

Gave this after the slow roasted lamb....... delicious could not stop eating!!!

heatherjdw avatar

heatherjdw

A star rating of 4 out of 5.

found this easy to make & tasty & refreshing specially after a big meal. Had done this Thai sticky chicken & ribs, it went very well with it.

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