Coconut Curry Chicken with Mango Salsa

This vibrant dish features tender chicken simmered in a fragrant coconut curry sauce, combining the warmth of traditional Thai spices with the sweetness of fresh mango salsa. With its tropical flavors and creamy texture, it’s a delightful and satisfying meal that is also dairy-free and egg-free.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, diced
• 2 cups spinach leaves
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1/4 cup cilantro, chopped
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and diced

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and ginger, sautéing until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Stir in the red curry paste, coating the chicken evenly.
4. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add diced bell pepper and spinach, cooking until the spinach is wilted and the chicken is cooked through, about 10 minutes.
6. Season with lime juice, salt, and pepper to taste.
7. For the mango salsa, combine diced mango, chopped cilantro, red onion, and jalapeño in a bowl. Mix well and season with lime juice, salt, and pepper.
8. Serve the coconut curry chicken hot, topped with the fresh mango salsa.