weeknight thai peanut chicken with spicy lime mango

This dish is quickly made in your instant pot, slow cooker, or on the stove, using pantry ingredients. It’s very saucy, creamy, a little spicy, healty and so delicious




INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 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
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • steamed rice, for serving
  • roasted peanuts and Persian cucumbers, for serving

SPICY LIME MANGO



  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
  • US Customary - Metric

INSTRUCTIONS

STOVE TOP

1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.

2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.

3. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Note, there is going to be a lot of sauce.

4. To make the spicy lime mango. Combine all ingredients in a bowl.

5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

INSTANT POT

1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.

2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Turn the instant pot off. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Cover and cook on high pressure for 8 minutes.

3. Once done cooking, use the natural or quick release function. Stir in the peanut butter and lime juice. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the sauce has thickened. Note, there is going to be a lot of sauce.

4. To make the spicy lime mango. Combine all ingredients in a bowl.

5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

SLOW COOKER

1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.

2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce.

4. Finish as directed above

Full Recipe:Click Here

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