Thai Coconut Red Curry Chicken with Cashews

Thai Coconut Red Curry Chicken with Cashews

You'll love this simple chicken and rice dinner idea with an amazing Thai-inspired sauce made with creamy coconut, red curry pastes, bell peppers, mango, and crunchy cashews. This chicken and sauce is ready in just 15 minutes for a quick and easy dinner.

Course Dinner

Cuisine Thai

Recipe Type Chicken, Healthy Choices, Rice Dishes, Served Hot

Skill Level Easy

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 1070kcal

Author Angela G.

Equipment

skillet

Ingredients

Chicken

1 ¼ lb diced chicken
salt and pepper
2 tablespoon coconut oil or any cooking oil
2 teaspoon garlic paste

Sauce

1 red bell pepper diced
14.5 oz diced tomatoes (canned) or 2 fresh roma tomatoes
3 tablespoon Thai red curry paste
14 oz coconut milk (canned)
1 cup diced mango (8 oz frozen) or 2 fresh mangos

Serve with

2 cups white rice cooked and warmed

Toppings

½ cup cashews
1 tablespoon fresh cilantro

Instructions

Prepare rice. Cook or heat up rice.
Season and cook chicken. Heat oil skillet over medium-high heat. Drain chicken juices and season generously with salt and pepper. Add chicken to pan once oil is hot.
Stir and cook until all sides are browned. Add garlic paste, cook for 1 minute.
Sauté bell pepper. Move chicken to one side; add bell pepper to pan. Cook and stir to soften; about 2 minutes.
Add sauce ingredients. Add diced tomatoes, red curry paste, and coconut milk. Stir and bring to a boil.
Add mango; bring to a boil then reduce to simmer. Stir to combine. Simmer for 3-5 minutes or until chicken fully cooked.
Serve. Spoon chicken and sauce over top of rice in serving bowls. Top with cashews and cilantro.

Notes

Chicken is done when the internal temperature reaches 165ºF. Use a meat thermometer to check the largest pieces.
To reduce fat and make this healthier, use lower-fat coconut milk found in a carton.

Nutrition