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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and dice the mango into small chunks and set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the ginger.

Step 3

Slice the chicken thighs into bite-sized pieces.

Step 4

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 5

Add the onion, garlic, and ginger to the skillet and sauté until fragrant and softened, about 3-4 minutes.

Step 6

Stir in the red curry paste and cook for another minute to release the flavors.

Step 7

Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned.

Step 8

Pour in the coconut milk and stir to combine. Bring to a gentle simmer.

Step 9

Add the fish sauce, brown sugar, and salt. Stir well and let the curry cook for 10 minutes, allowing the flavors to meld together.

Step 10

Stir in the diced mango and cook for another 5 minutes until the mango is tender but not mushy.

Step 11

Squeeze the juice of one lime into the curry and stir. Adjust seasoning with additional salt if needed.

Step 12

While the curry simmers, rinse the jasmine rice under cold water until the water runs clear.

Step 13

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.

Step 14

Fluff the rice with a fork and serve it alongside the curry.

Step 15

Garnish the curry with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	2136.8 grams (2136.8g)

Amount per serving	% Daily Value*
Calories	1741

Total Fat 66.60g	85%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 8.40g
Cholesterol 433mg	144%
Sodium 4721mg	205%
Total Carbohydrate 185.80g	68%
Dietary Fiber 10.90g	39%
Total Sugars 89.50g
Protein 114.20g	228%

Vitamin D 0IU	0%
Calcium 289mg	22%
Iron 8mg	45%
Potassium 2567mg	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.

Source of Calories

Fat: 33.3%

Protein: 25.4%

Carbs: 41.3%