For me food is a journey about learning. You learn new ingredients, ways to pair them together, unique flavors, and recipes of a location. Those are just a few reasons why I love to learn about food and cuisines so much. I don't know much about Thai cuisine and haven't really explored it, but my goal is to learn more and be more open. Think outside the box with recipes and ingredients. If we continue to eat and prepare the same meals we get bored and unexcited about wanting to eat and it just becomes a way to fuel our body. Food offers so much more
Thai cuisine blends together many different flavors, and this recipe is a great example of that. We have mangos, which are juicy, sweet, and beautiful with their vibrant orange/yellow color. With the addition of the coconut milk, which are used in many dishes is adds a great creamy texture and fattiness to the dish with makes it so palatable. The addition of so many aromatic and vibrant spices adds an explosion of flavors when you eat this dish. It is definitely one of my new favorites. Even though I am in the food industry and try new recipes all the times, I get stuck in my comfort zone just like the rest of you. This recipe is definitely one that will make your meals more exciting and hopefully get you to try new flavors, recipes, and dishes.
Yields 4 servings
6/7 Boneless Skinless Chicken Thighs
1 cup Mango (roughly 1 large or 2 small)
1 tablespoon Red or Yellow Curry Paste
1/2 cup full fat coconut milk
1 tablespoons Curry Powder
1 teaspoon Turmeric Powder
1 teaspoons Annato Seeds or Ground Annato
1 tablespoon Cumin Seeds or Ground Cumin
1 Garlic Clove - peeled
3-4 tablespoons Olive Oil for Marinade and 4 tablespoons for cooking
Salt + Pepper
2 cups Basmati Rice
1. In a food processor add the spices, red curry paste, mango, coconut milk, salt and pepper. Blend until the desired consistency is reached. I prefer mine 80% smooth. I like to see some of the cumin and annatto seeds. Add this marinade about 3/4th you want to reserve some for later, into a large Ziplock bag wherever you are marinating the chicken.
2. Season the chicken thighs lightly with salt and pepper. Add them to the marinade. Place the bag or container int he fridge for at least and hour but I recommend 4-6 hours. Once you have marinated the chicken remove it from the fridge to bring it to room temperature while you prepare to cook.
3. Dice the onion very small. Add olive oil to a large saucepan and once hot over medium heat add the onions with a pinch of salt.
4. Prepare the rice. Add the basmati rice and equal parts water with a pinch of salt to a boil. Once at a boil cover and reduce heat to low. Let this cook for 20 minutes while you finish the chicken.
5. Back to the chicken. Once the onions become translucent add the chicken and half of the marinade. Sear the chicken, make sure to move the onions around so that they don't burn. Once the chicken is half way cooked, turn them to the other side and add more marinade. Once the chicken is completely cooked, add the reserve of the marinade to the pan and let it warm up.
6. To serve add basmati rice, chicken and the mango curry sauce. Garnish with fresh mango pieces and cilantro if desired.