For marinade and sauce:
Mix together the following:
1 (14 ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste (or more for your tastes)
2 teaspoons freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 tablespoon kosher salt
Divide the sauce/marinade in half. Put 4 chicken breasts in a gallon sized ziploc bag with half of the sauce. Let it marinate in the fridge for at least an hour. Set other half of the sauce aside!
1 3/4 cups chicken stock
1 cup jasmine rice
2 ripe mangoes, cut into bite sized cubes
Bring chicken stock to a boil. Add the rice and reduce the heat to simmer. Cover the rice and cook for 15 minutes. Grill your marinated chicken while the rice is cooking. About 5 minutes per side over high heat! Add cubed mangoes after the rice is cooked.
1 red pepper, seeded and sliced into thin strips
half a head of green cabbage, sliced thinly
1 large handful of sugar snap peas, tough ends cut off
1 large handful of bean sprouts
Throw prepared veggies into a large saute pan with the remaining half of the coconut curry sauce. Cook over medium heat until veggies are just slightly tender. About 5 minutes.
Plate your dinner however you would like! We did the mango rice on the bottom, followed by the cooked veggies and grilled chicken on top! Enjoy!
image by Kara
image by Kara