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Thai Peanut Chicken with Spicy Lime Mango Recipe

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4.3 from 2 reviews

Thai Peanut Chicken with Spicy Lime Mango is a flavorful and creamy dish featuring tender chicken simmered in a rich Thai red curry peanut sauce, complemented by a refreshing, zesty mango salsa. This dish perfectly balances savory, sweet, spicy, and tangy flavors, making it a vibrant and satisfying meal served over steamed rice and garnished with roasted peanuts and fresh herbs.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 3-4 tablespoons Thai red curry paste, using more or less to 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

For Serving

  • Steamed rice
  • Roasted peanuts
  • Persian cucumbers

Spicy Lime Mango

  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • Juice and zest from 1 lime

Instructions

  1. Prepare the Chicken: Toss the chicken with 2 tablespoons of the Thai red curry paste, ground ginger, and 1 tablespoon of oil. Allow it to marinate and sit for 5 minutes to absorb the flavors.
  2. Sear the Chicken: Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add the marinated chicken and sear it on both sides until browned, approximately 2 minutes per side. Then add the remaining Thai red curry paste, fresh basil, and cilantro to the pot to build flavor.
  3. Simmer the Sauce: Reduce the heat to low and pour in the coconut milk, low sodium soy sauce, fish sauce (if using), and 1/4 cup of water. Partially cover the pot and let the mixture simmer gently for 20-30 minutes until the chicken is cooked through and tender. Stir in the creamy peanut butter and lime juice, and continue simmering for about 5 minutes until the sauce thickens slightly. Expect a generous amount of sauce.
  4. Make the Spicy Lime Mango: In a separate bowl, combine the diced mango, chopped jalapeño, lime juice, and zest. Mix well to create a fresh, spicy, and tangy salsa that complements the richness of the chicken.
  5. Serve: Plate the chicken and spoon the peanut curry sauce over steamed rice. Garnish with roasted peanuts, Persian cucumbers, additional cilantro, and a scoop of the spicy lime mango salsa for a colorful and delicious presentation.

Notes

  • Adjust the amount of Thai red curry paste according to your spice preference.
  • Fish sauce is optional but adds authentic umami depth to the dish.
  • For a lighter version, use chicken breasts instead of thighs and lower fat coconut milk.
  • Spicy lime mango salsa can be prepared ahead and refrigerated for up to 2 days.
  • Alternative cooking methods include Instant Pot and Slow Cooker; adjust cooking times accordingly.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://iamstarved.com/thai-peanut-chicken-with-spicy-lime-mango-recipe/