Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3–4 tablespoons Thai red curry paste
- 1 (14 ounce) can full-fat coconut milk
- 1/2 cup creamy peanut butter
- Juice of 1 lime
- Fresh mango, diced
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup low sodium soy sauce
- 1 jalapeño, seeded and chopped
- Steamed rice
- Roasted peanuts
- Fresh cilantro
Instructions
- Cut chicken into bite-sized pieces and pat dry.
- Heat sesame oil or olive oil in a large skillet over medium heat. Sauté chicken until golden brown.
- Add Thai red curry paste and ground ginger; cook until fragrant.
- Stir in coconut milk, soy sauce, peanut butter, and lime juice to form a smooth sauce.
- Simmer gently until chicken is cooked through (about 15 minutes).
- Meanwhile, mix diced mango with chopped jalapeño and lime juice for salsa.
- Serve chicken over steamed rice topped with mango salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 10g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg