Mango Thai Curry w/ Chicken

Yield
5
serving(s)
Prep time
15 min
Cook time
20 min
Additional time
4-12 hrs
Ingredients

Marinade

  • 2 large chicken breasts cut into bite-sized chunks
  • 1/2 cup coconut milk (can replace with yogurt)
  • ¼ cup chicken stock
  • 1½ tbsp Thai red curry
  • 1½ tbsp fish sauce
  • 1 tsp brown sugar
  • Pinch of chili flakes
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger

Curry

  • 1½ tbsp oil (divided, for pot)
  • salt/MSG and pepper to taste
  • 1 bell pepper, chopped (red is great for color)
  • 1 head of broccoli, chopped
  • 1 shallot/onion, chopped
  • 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
  • 1½ cups mango, cubed fresh, frozen or canned
  • peanuts as desired
Directions

Marinade

  1. Add all ingredients to a jar or bowl.
  2. Shake or whisk together.
  3. Add cut up chicken/pork to bowl and cover. Alternatively, pour over cut up chicken/pork in a container or zip top bag.
  4. Marinate depending on cut of meat. Overnight is good.

Curry

  1. Heat large pot on medium heat. Add 1 tbsp oil then add chicken, salt, and pepper. Cook until done (~8 minutes). Remove from pot and set aside, covered to preserve heat (not 100% necessary).
    1. RICE: During this, begin rice. Add rice to water (1:1.5) along with a sprinkle of salt/MSG, slab of butter, and/or 1 tbsp shredded ginger. Heat on high to a boil, cover, turn heat down to low, cook 18 minutes. Remove from heat and let sit 5+ minutes without removing lid.
    2. ALTERNATIVELY: Preheat the oven to 450 degrees F (230 degrees C). Line baking sheet with tinfoil.
      1. Place chicken on baking sheet, leaving space between each piece. Bake 10 minutes and check chicken temp (165°). Remove from oven and set aside.
  2. Continuing on medium heat, add oil if needed. Add vegetables (bell pepper, broccoli, shallot/onion) and cook for 3-4 minutes or until tender. Add garlic and ginger. Stir and cook until fragrant.
  3. Stir in coconut milk, lime juice, red curry paste, fish sauce, and chili paste. For spiciness, sprinkle additional chili flakes. A light dusting is about 2 out of 4 stars on the "local-Thai-restaurant-scale." Cook until the sauce starts to boil. Add chicken and mango. Reduce heat and simmer ~5 minutes. Turn heat off to allow the sauce to sit for a few minutes.
  4. Serve with jasmine rice, a squeeze of lime, top with peanuts.
  5. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Attribution
adapted from https://www.eazypeazymealz.com and https://homesweettable.com/