Mango Thai Chicken
Mango Thai Chicken in a creamy coconut milk red curry sauce with sweet mangoes, red pepper, and tender chicken. Serve it with jasmine rice and top with crunchy cashews.
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Servings: 4 people
Equipment
- medium sauce pan
- large wok or skillet
- wooden spoon
Ingredients
- jasmine rice cook according to package directions
- 1 ½ tbsp coconut oil divided
- 2 large chicken breasts cut into bite-sized chunks
- salt and pepper to taste
- 1 red bell pepper chopped into chunks
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 14.5 ounce can coconut milk full-fat
- 1 small lime juiced
- 1½ tbsp red curry paste
- 1 tbsp fish sauce
- 2 tsp chili paste
- 1 ½ cups mango, cubed fresh, frozen or canned
- ½ cup cashews crushed
Instructions
- Cook jasmine rice according to package directions.
Cook the Chicken:
- Heat wok on medium heat. Add 1 tbsp oil then add cubed chicken, salt, and pepper to taste. Cook until cooked through (about 8 minutes).Transfer to a clean plate and set aside.
The sauce:
- Continuing to cook on medium heat, add ½ tbsp oil to wok.Add red pepper and cook for 3-4 minutes or until tender.Add garlic and ginger. Stir and cook until fragrant.
- Stir in coconut milk, lime juice, red curry, fish sauce, and chili paste.Cook until the sauce starts to boil. Add chicken and mango. Turn heat down to low to simmer (5 minutes).Turn heat off to allow the sauce to sit for a few minutes.
- Serve with jasmine rice, a squeeze of lime, top with cashews.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.