Thai Coconut Chicken Curry with Fresh Mango Salad

Allergens

Fish (Fish sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can coconut milk
• 2 cups fresh spinach
• 1 red bell pepper
• 1 yellow bell pepper
• 4 cloves garlic
• 1 large mango
• 1 cucumber
• 1 cup cherry tomatoes
• 1 small red onion
• 2 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5 7 minutes per side or until cooked through. Remove from the skillet and let it rest.
2. In the same skillet, add garlic and Thai red curry paste. Cook for 1 2 minutes until fragrant.
3. Stir in coconut milk, fish sauce, and lime juice. Bring to a simmer and cook for 5 minutes.
4. Add spinach and bell peppers to the skillet. Cook for another 2 3 minutes or until spinach has wilted.
5. Slice the chicken into strips and add it back into the skillet. Stir well and cook for another 2 minutes.
6. For the salad, slice mango, cucumber, cherry tomatoes, and red onion into thin slices. Toss with a pinch of salt and pepper.

Chef’s Insight

To add extra heat to the dish, include Thai bird's eye chili peppers in the curry sauce.

Notes

This recipe is suitable for a high-protein diet and is both gluten-free and dairy-free.