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Coconut Curry Chicken Tacos
Coconut Curry Chicken Tacos
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Prep Time:
30 minutes
Total Time:
1 hour
Coconut curry chicken tacos with green apple, Thai basil, mango chile sauce, and peanuts.
Ingredients:
  • 1 cup coconut milk (not cream of coconut)
  • 1 tablespoon plus 2 teaspoons red curry paste
  • 1 lb uncooked chicken breast tenders (not breaded)
  • 1 ripe medium mango, seed removed, peeled
  • 1 jalapeño chile, seeded, diced
  • 1/2 teaspoon red curry paste
  • 1 Granny Smith apple, julienned
  • 1/4 cup torn fresh Thai basil leaves
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/2 cup dry-roasted peanuts, roughly chopped
  • 1 lime, cut into wedges
Instructions:
  • Preheat your grill on high heat. Combine coconut milk and 1 tablespoon plus 2 teaspoons red curry paste in a 1-gallon resealable bag until fully mixed. Set aside 1/4 cup of the mixture for later. Add chicken to the bag and coat evenly. Chill in the refrigerator for around 15 minutes.
  • In a blender or food processor, combine all Mango Sauce ingredients and blend on high until smooth. Transfer to a bowl and set aside. In a separate bowl, mix together all Thai Fresh Salsa ingredients.
  • Pat dry the chicken, ensuring to retain as much marinade as you can on the meat. Grill the chicken over medium heat for 5 to 8 minutes on each side until fully cooked, basting with the reserved coconut milk mixture halfway through. Warm the tortillas on the grill.
  • Slice the chicken into thin strips. Stuff tortillas with the sliced chicken, salsa, sauce, and peanuts. Serve with lime wedges.

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