(Adapted from Half Baked Harvest)
I adore Thai food – especially good peanut sauce! This recipe has it all in spades: peanut sauce, zesty mango salsa, coconut milk with soy sauce and fish sauce, and the whole thing is served over fluffy rice. It’s so so good with the savory Thai chicken and the fresh mango, basil and fresh cucumber slices. Who needs takeout anymore???
1 1/2 lbs boneless skinless chicken thighs or breasts
3 TBSP Thai red curry paste
2 tsp ground ginger
3 TBSP extra virgin olive oil
1/2 cup fresh basil, chopped and divided
1/4 cup fresh cilantro, chopped
1 (14 oz) can full fat coconut milk
1/4 cup low sodium soy sauce
2 TBSP fish sauce
1/2 cup creamy peanut butter
juice of 1 lime (~2 TBSP)
steamed rice, for serving
Sliced cucumbers, for serving
1 mango, diced
1 jalapeño, seeded and chopped
juice and zest from 1 lime
Mix 2 TBSP of Thai red curry paste, ground ginger and 1 TBSP of oil. Toss the chicken with mix, and let sit about 5 minutes.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2-4 minutes.
Add the remaining Thai red curry paste, 1/4 cup chopped basil, and the cilantro and stir.
Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce, and 1/4 cup water.
Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes.
Note, there is going to be a lot of sauce.
To make the spicy lime mango, combine all ingredients in a bowl.
Serve the chicken and sauce over rice. Top with the remaining fresh basil, cucumbers and mango salsa.