Dive into a tropical escape with our Coconut Cashew Curry Chicken and Rice with Mango! This vibrant dish combines tender chicken, creamy coconut milk, and the crunch of cashews, all brought to life with the bold flavors of Thai red curry. With just 45 minutes from prep to plate, you’ll be tantalizing your taste buds and impressing your dinner guests in no time. Get ready to savor a culinary adventure that’s as easy to make as it is delicious—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups jasmine rice
- 1 lb chicken breast, diced
- 1 can coconut milk
- 1/2 cup cashews
- 1 tablespoon red curry paste
- 1 mango, diced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse jasmine rice thoroughly under cold water until water runs clear. Drain and set aside.
- In a medium rice cooker or pot, combine rice with 2 1/2 cups water. Cook rice according to package instructions, typically 15-18 minutes until fluffy and tender.
- Pat chicken breast pieces dry with paper towels. Season generously with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
- Reduce heat to medium and add red curry paste to the skillet. Stir and cook for 1 minute to release aromatics.
- Pour coconut milk into the skillet, stirring to combine with curry paste and chicken. Simmer for 5-7 minutes until sauce slightly thickens.
- Add cashews to the curry and cook for an additional 2-3 minutes, allowing them to slightly toast and absorb sauce flavors.
- Fold in diced mango, cooking just long enough to warm through, about 1 minute.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot curry chicken over fluffy jasmine rice, garnishing generously with fresh chopped cilantro.
Tips
- Perfectly Fluffy Rice: Rinse the jasmine rice thoroughly before cooking to remove excess starch, ensuring a fluffy texture. Use a rice cooker for perfect results every time!
- Seasoning the Chicken: Don’t skimp on the salt and pepper when seasoning the chicken. This enhances the overall flavor of the dish, making each bite irresistible.
- Adjusting Spice Levels: If you prefer a milder curry, start with half the amount of red curry paste and add more to taste. Remember, you can always add spice, but it’s hard to take it away!
- Toasting Cashews: For an extra layer of flavor, toast the cashews in the skillet for a few minutes before adding them to the curry. This brings out their natural oils and enhances their crunch.
- Fresh Mango Magic: Use ripe, sweet mango for the best flavor contrast against the spicy curry. Adding the mango at the end ensures it stays fresh and juicy.
- Garnish Generously: Don’t forget the fresh cilantro! It adds a burst of color and a refreshing flavor that perfectly complements the richness of the curry.
- Meal Prep Friendly: This dish is great for meal prep! Make a larger batch and store leftovers in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 55g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 90mg
