Info
Χρόνος ετοιμασίας15’
Χρόνος μαγειρέματος15’
ΕυκολίαMedium
350 gr. chicken breast, cut into cubes
3 tablespoons red curry paste
1 teaspoon grated ginger
1 tablespoon sesame oil
200 gr. (½ can) coconut milk
1 cube of chicken broth
30 gr. soy sauce
40 gr. peanut butter
Juice of 1 lime
1 tablespoon fresh basil leaves, finely chopped
1 tablespoon fresh coriander leaves, finely chopped
150 gr. rice cooked according to packaging instructions
Chopped peanuts, to serve
For the spicy mango:
½ mango, cut into cubes
1 jalapeño, drained and finely chopped
Juice of 1 lime
1. Put the chicken, the red curry paste, the ginger and the sesame oil in a bowl. Mix well.
2. Heat a pan over medium heat. Add the chicken and fry on both sides until golden brown, about 2 minutes.
3. Add the coconut milk, the broth, the soy sauce, the peanut butter, the lime juice, the basil and the coriander. Simmer for 10-15 minutes or until chicken is cooked through.
4. To make the spicy mango sauce, mix all its ingredients in a bowl.
5. Serve the chicken with the sauce on top of the rice, spicy mango, lime and peanuts.
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