Description
Enjoy this quick and flavorful Weeknight Thai Peanut Chicken with Spicy Lime Mango that’s sure to please everyone at your table! Try it tonight!
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3–4 tablespoons Thai red curry paste
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup fresh Thai basil or regular basil, chopped
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1 (14 ounce) can full fat coconut milk
- 1/4 cup low sodium soy sauce
- 1/2 cup creamy peanut butter
- Juice of 1 lime
- Steamed rice
- Roasted peanuts and Persian cucumbers
- 1 mango, diced
- 1 jalapeño, seeded and chopped
- Juice and zest from 1 lime
Instructions
- Cut chicken into bite-sized pieces; season with salt and pepper.
- In a skillet, heat sesame oil over medium heat and add red curry paste and ground ginger until fragrant.
- Stir in coconut milk and soy sauce until smooth.
- Add chicken to the skillet, simmering for 10-15 minutes until cooked through, stirring occasionally.
- For mango salsa, combine diced mango, jalapeño, lime juice, and zest in a bowl.
- Serve chicken over steamed rice, topped with mango salsa and garnished with cilantro and roasted peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg