“Gourmet Thai Lunch – Coconut Curry Chicken with Jasmine Rice and Mango Salad”

Allergens

This recipe contains chicken and coconut. Check ingredients for possible allergens.

Ingredients

• 1 lb boneless chicken breast, cut into bite
• sized pieces
• 1 can (13.5 oz) coconut milk
• 2 cups Jasmine rice
• 4 cups water
• 2 tablespoons red curry paste
• 1 cup fresh or frozen mixed vegetables (bell peppers, carrots, and green onions)
• 1 ripe mango, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper, to taste

Instructions

1. In a large pot, combine the Jasmine rice and water. Bring to a boil, then reduce heat and simmer until cooked through, about 15 20 minutes. Set aside.
2. In another large pot, heat 1/4 cup of coconut milk over medium heat. Add red curry paste and cook for 2 3 minutes, stirring constantly.
3. Add the remaining coconut milk, chicken pieces, and mixed vegetables to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 10 15 minutes. Season with salt and pepper to taste.
4. In a separate bowl, combine mango, cilantro, and lime juice. Gently toss to coat.
5. To plate, scoop a generous portion of rice onto each plate, followed by a serving of coconut curry chicken and vegetables. Top with the tangy mango salad.

Chef’s Insight

To elevate the aroma, add a few drops of essential oils like lemongrass or kaffir lime leaves to the coconut milk before simmering.

Notes

Serve with a refreshing Thai iced tea or lemonade for a complete dining experience.