Thai Mango Chicken Curry with Coconut Rice

You might have had Mango Chicken at Thai restaurants or take out. This dish has the perfect balance of sweet, sour and spicy and the mango adds an incredible freshness. You can have it over regular jasmine rice or even vermicelli noodles. I decided to elevate the flavour of the rice by cooking it in coconut milk. Give it a try and let me know what you think.

What you will need..

For the mango sauce...

2 mangoes, peeled, de-pitted, and roughly chopped

2 tsp chili sauce(Less or more, depending on taste. I like mine spicy)

1 thai chilly (optional)

1 tbsp rice wine vinegar(if you don't have rice wine, you can sub. with apple cider vinegar)

1 1/2 tbsp of soy sauce

2 tbsp fish sauce(you might want to add a bit more if the mango is very ripe, to balance out the sweetness)

zest and juice of 1 lime

1 tbsp of freshly grated/chopped ginger

2 garlic cloves, chopped

1/2 tsp  turmeric 

For the chicken....

1- 11/2 lbs of boneless, skinless chicken thighs (you can also use white meat), cut into bite size pieces

1 yellow bell pepper, seeded and sliced into thin strips

2 tbsp of coconut oil (or grape seed oil)

1 red bell pepper, seeded and sliced into thin strips

1 medium onion, sliced 

2 tsp of curry powder

11/2 tsp of cumin

1/4 cup of coconut milk

 

1/2 cup of loosely packed chopped cilantro

handful of chopped cashews (optional)

For the rice...

Depending on the amount and type of rice you decide to use, you will need to adjust the rice to liquid ratios. Generally, you want a 50/50 ratio of water to coconut milk.

I used brown jasmine rice and the package calls for a 1:2 ratio. So we end up with 1 cup of coconut milk and 1 cup of water. Cook according to package directions. In my case it was 25min.

1 cup of brown jasmine rice (or rice of your choice)

250 ml of coconut milk

250 ml of water

Here is how to make it....

Put all the ingredients for the mango sauce into a food processor and blend until smooth. Voila :)

Over med-high heat, in a heavy bottom frying pan, or wok,  head up the coconut oil and brown the chicken (3-4 min a side). Remove chicken to a plate.

Add your chopped veggies and spices and fry for about 3-4 min until the spices release their fragrance.

Add the chicken back to the pan and add the mango sauce and coconut milk.

Bring to a simmer cover and cook until chicken is done and veggies are tender, about 10-13 min. Garnish with fresh chopped cilantro and chopped cashews.
Spoon over coconut rice and go to your happy place :)