Thai Peanut Chicken with Spicy Lime Mango
This was perfect for night time weather here in Michigan. It was warm and comforting and had a little sweet, spicy kick to it.. I didn’t have any jalapeños, so I used poblano peppers instead and it was still perfect!
INGREDIENTS
1 1/2 pounds boneless skinless chicken thighs or breasts
3-4 Tbsp Thai red curry paste using more or less to your taste
2 tsp ground ginger
3 Tbsp 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 Tbsp 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
For the Spicy Lime Mango:
1 mango, diced
1 jalapeño, seeded and chopped
Juice and zest from 1 lime
DIRECTIONS
For the Stove Top:
Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
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.
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.
To make the spicy lime mango. Combine all ingredients in a bowl.
Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
For the Instant Pot:
Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
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.
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.
To make the spicy lime mango. Combine all ingredients in a bowl.
Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
For the Slow Cooker:
Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
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.
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.
Finish as directed above.