Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth.
Heat the oil in a large saucepan over medium-high heat. Cook the curry paste, stirring, for 2 minutes or until fragrant. Add the chicken and shallots and cook for 5-7 minutes or until the chicken is just cooked through.
Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Used different ingredients.
This recipe called for diced cucumber which I didn't have so I used thinly sliced sweet red capsicum, this is a really nice twist to a curry. I also used some of my favorite spices into the cooking chicken for flavor as I found the original recipe just a bit bland. - 30 Oct 2010