Exotic
Embark on a culinary adventure with "Exotic," a vibrant and flavorful dish that fuses the creamy richness of coconut milk with the tropical sweetness of fresh mango. This one-pan wonder features tender, bite-sized pieces of boneless chicken thighs simmered in an aromatic red curry sauce infused with ginger, garlic, and onion. Balanced with a hint of tangy lime, a splash of fish sauce, and a touch of brown sugar, this dish delivers the perfect harmony of savory, sweet, and spicy. Paired with fluffy jasmine rice, "Exotic" is an irresistible meal that transports you to a faraway paradise in just 50 minutes. Ideal for anyone craving an easy yet impressive dinner, this recipe is topped with fresh cilantro for a burst of color and freshness. Whether you're hosting a dinner party or spicing up your weeknight meals, this tantalizing tropical curry is your ticket to a taste of the extraordinary!
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Recipe Information
Ingredients
- 400 ml coconut milk
- 1 large fresh mango
- 500 g boneless chicken thighs
- 1 medium onion
- 3 cloves garlic cloves
- 2 cm ginger
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 2 tsp fish sauce
- 1 tbsp brown sugar
- 1 whole lime
- 2 tbsp fresh cilantro
- 200 g jasmine rice
- 400 ml water
- 0.5 tsp salt
Instructions
Peel and dice the mango into small chunks and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Slice the chicken thighs into bite-sized pieces.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the onion, garlic, and ginger to the skillet and sauté until fragrant and softened, about 3-4 minutes.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned.
Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and salt. Stir well and let the curry cook for 10 minutes, allowing the flavors to meld together.
Stir in the diced mango and cook for another 5 minutes until the mango is tender but not mushy.
Squeeze the juice of one lime into the curry and stir. Adjust seasoning with additional salt if needed.
While the curry simmers, rinse the jasmine rice under cold water until the water runs clear.
Place the rice and water in a saucepan with a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Fluff the rice with a fork and serve it alongside the curry.
Garnish the curry with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 89.5 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
