Coconut Curry Chicken & Veggies W/ Mango Rice

We love anything with curry and coconut at our house!  So a few weeks ago I took a recipe a found at familyfun online and modified it from a salad to a dinner dish with rice!  It was a hit!  And very easy to make!  I love summer recipes that are fresh and fairly light which equals feeling satisfied and not overly stuffed after eating!!!!!  

Ingredients:

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!  

For Rice:

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.

For Veggies:

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