Peanut Chicken with Spiced Mango
This rich and comforting chicken dish is packed with flavour. A creamy peanut sauce, tender chicken, and warming spiced mango come together beautifully over steamed rice. The roasted peanuts add crunch, making it a satisfying winter meal.
What do I need?
- 750 g chicken breast, skinless, chopped
- 3 tbsp red curry paste, divided
- 1 tsp ginger, minced
- 3 tbsp olive oil, divided
- 400 mL coconut milk
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- ¼ cup water
- ¼ cup basil, chopped
- ¼ cup coriander, chopped
- ½ cup peanut butter
- Juice of 1 lime
- ½ cup roasted peanuts, chopped
- Steamed rice, to serve
For the Spiced Mango
- 1 mango, diced
- 1 red chilli, seeds removed, diced
- Juice and zest of 1 lime
- ½ tsp ground cinnamon
- ½ tsp turmeric
- 1 tsp honey
How do I make it?
- Combine the chicken with 2 tablespoons curry paste, ginger, and 1 tablespoon olive oil in a large bowl. Cover and refrigerate for at least 10 minutes.
- Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 2 minutes, then stir in the remaining curry paste and coconut milk. Reduce the heat to low, then add the soy sauce, fish sauce, and water. Stir in the basil and coriander, then simmer for 20 minutes. Add the peanut butter and lime juice, stirring until smooth.
- For the spiced mango, heat a small frying pan over medium heat. Add the mango, chilli, lime zest, cinnamon, turmeric, and honey. Cook for 3–5 minutes until slightly softened and caramelised.
- Serve the chicken over steamed rice, topped with roasted peanuts and warm spiced mango.
