Chicken (boneles, skinless & cubed)1 cup
Peanuts 1 cup (toasted, skinned and pureed)
Mango 1 large(skinned, pith removed & cubed)
Red peppers 2 fienly chopped
Green peppers 2 fienly chopped
Chicken stock 1 cup
Penang red curry paste 1 spoon
Fish sauce 1 spoon
Turmeric powder 1 pinch
Coconut milk thick 1 cup
Jaggery 1 spoon
Peanuts toasted 2 spoons
Peanut oil 1 tale spoon
Lime leaves 2
Lemon stalk 1
Cilnatro leaves few
Red chili powder 1/4 spoon.

Method:

In a heavy bottomed crock pot, heat oil. Add chicken and saute for few minutes.

Add chicken stock to it, cover and cook till the meat is tender.

Now toss lime leaves, lemon stalk, salt,peppers, turmeric, red curry paste, jaggery, peanuts puree and coconut milk/cream to it. Cover and cook over medium heat.

When the curry consistency is acheived….add mango cubes, clantro, penuts and chili powder on the top.

Serve warm as a side dish to jasmine rice.