“Succulent Cambodian Lunch: Paleo-Friendly Mango & Coconut Curry Chicken with Crunchy Lotus Root Salad”

Allergens

Fish (Fish Sauce), Coconut

Ingredients

• 1 kg boneless chicken thighs
• 2 cups full
• fat coconut milk
• 1 ripe mango, peeled and sliced
• 3 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 cups lotus root, thinly sliced
• 1 cup shredded green cabbage
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, combine chicken thighs, coconut milk, curry paste, fish sauce, and palm sugar. Cook for 20 minutes or until chicken is cooked through. Remove from heat and let it cool slightly.
2. In the meantime, prepare the lotus root salad by tossing sliced lotus root, shredded green cabbage, and cilantro leaves together in a bowl. Add lime juice and season with salt and pepper to taste. Set aside.
3. Once chicken is cool enough to handle, remove from sauce, shred into bite sized pieces and set aside.
4. Gently reheat the curry sauce over low heat until it begins to simmer. Add shredded chicken back into the sauce and stir well to combine.
5. To plate, scoop a generous portion of the coconut curry chicken onto each serving dish, followed by an equal amount of lotus root salad. Serve immediately with a side of jasmine rice, if desired.

Chef’s Insight

The key to this dish is balancing the flavors - the sweetness from palm sugar, tanginess from lime juice, spiciness from curry paste, and richness from coconut milk. Don't be afraid to adjust the ingredients to your personal taste preference.

Notes

Feel free to adjust the level of spiciness by using more or less red curry paste.