Thai Mango Red Curry with Chicken and Coconut Rice
Ingredients
Coconut Mango Sauce
-
1
can (13.5-ounce)
light or regular coconut milk
-
½
cup
chicken broth
-
1
large
mango (about 340-454 grams)
-
1
tablespoon
fish sauce
-
1
tablespoon
cornstarch (optional)
Chicken Curry
-
1
tablespoon
olive oil
-
½
cup
finely chopped onion or shallots
-
3
cloves
garlic
-
1
tablespoon
freshly grated ginger or ginger paste
-
1 ½ to 2
pounds
boneless skinless chicken breasts
-
1
tablespoon
red curry paste
-
1
tablespoon
curry powder
-
¼
teaspoon
salt
-
1
pinch
black pepper
-
Zest of 1
lime
-
Fresh cilantro
for garnish
Coconut Rice
-
1 ½
cups
jasmine rice
-
1
can (13.5 ounce)
coconut milk
-
1 ¼
cups
chicken broth
-
¼
teaspoon
salt
Instructions
- Blend all coconut mango sauce ingredients until smooth and set aside.
- In a large skillet, heat olive oil and sauté onion, garlic, and ginger until soft.
- Add chicken pieces and cook until they turn white but are not fully cooked.
- Stir in curry paste, curry powder, salt, and pepper, cooking until fragrant.
- Add the sauce mixture to the skillet and bring to a simmer, stirring frequently.
- Simmer for 10-12 minutes until the sauce thickens, adjusting seasoning as needed.
- For the coconut rice, combine all rice ingredients in a saucepan and bring to a boil.
- Reduce heat, cover, and cook for 16 minutes, then let sit before fluffing.
- Serve the curry over coconut rice, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
542
Total fat
24g
Total carbohydrates
50g
Total protein
30g
Sodium
877mg
Cholesterol
73mg
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