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Red curry chicken with mango raita
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 1 x 114g can red curry paste (Maesri brand)
  • 60ml (1/4 cup) coconut cream (Kara brand)
  • 4 (about 200g each) single chicken breast fillets
  • 2 ripe mangoes
  • 1 Lebanese cucumber, finely chopped
  • 2 makrut lime leaves, veins removed, finely shredded
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 40.00 ml thick natural yoghurt
  • Salt & freshly ground black pepper
  • 5.30 gm soy sauce
  • 1 tsp rice vinegar
  • 1 x 100g pkt baby Asian greens mix
Instructions:
  • In a small bowl, mix red curry paste and coconut cream. Coat the chicken evenly with the curry mixture. Cover with plastic wrap and refrigerate for 1 hour to marinate.
  • Heat up a barbecue grill or chargrill to medium-high temperature.
  • For the mango raita, delicately slice the mango cheeks near the seed, remove the skin, and dice into small pieces (about 5mm wide). Mix the mango, cucumber, makrut lime leaves, chilli, and yoghurt in a bowl. Season with salt and pepper to taste.
  • Grill chicken until beautifully browned and perfectly cooked through, about 5 minutes on each side. Then, place it on a plate and cover with foil to keep it warm.
  • In a small bowl, mix oil, soy sauce, and rice vinegar. Divide baby Asian greens among plates, drizzle with the soy-sauce dressing, then top with chicken breasts and a dollop of mango raita.

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