Thai Chicken with Apricots and Mango
Thinking of ordering Thai takeout from around the corner tonight? Try this sweet, spicy and all around delicious Thai chicken instead. It’s easy to make and the entire meal can be on your table in less than 30 minutes! Serve over brown rice with a side of steamed broccoli.
  • CourseMain Course
  • CuisineThai
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
  • 2TBS Vegetable oil
  • 1/2Cup ShallotsChopped, or 1 medium sized diced onions
  • 1TBS Thai red curry paste
  • 1TBS Fresh GingerPeeled and minced
  • 4 Boneless chicken breastscut into strips or bite sized pieces*
  • 2 14-Ounce coconut milkcanned, regular or low fat
  • 1/2Cup Dried apricotseach roughly chopped in half
  • 1Cup Mangoflesh cut into bite size large chunks (you can also use ½mango chutney)
  • 3/4cup cilantro**Chopped
  • Brown Ricecook as desired
Instructions
  1. Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots or onion and sauté until beginning to brown, about 5 minutes.
  2. Mix in red curry paste and fresh ginger and cook 1 minute.
  3. Add chicken pieces and brown on each side.
  4. Add coconut milk, dried apricots and mango to skillet and bring to a boil. Lower to a simmer until mixture is reduced and thickened and the chicken is cooked through, about 10 minutes.
  5. Mix in most of the cilantro, and reserve some for sprinkling on top when serving. Season to taste with salt and pepper. Sprinkle with remaining cilantro. Serve over brown rice and a side of steamed broccoli.***
Recipe Notes

* I assume one chicken breast per person, but use you judgment about how much your eaters will want **For cilantro haters, like my husband, you can leave this out, although I think it really adds depth of flavor. I try to sneak in the cooked cilantro at least, and see if they notice – usually they don’t 😉

*** Start the rice cooking before you begin making the chicken. Some people love the hands-off experience of a rice cooker. Steam the broccoli while the chicken and sauce are simmering. The whole meal will be finished at the same time and in less than 30 minutes. [Steaming Broccoli – I think the easiest way to steam broccoli is to cut broccoli into bite sized florets – or buy them already so – and place them in a medium sized pot with an inch of cold water. Sprinkle the broccoli in the pot with kosher salt. Cover the pot and turn on to high heat. The broccoli will steam and you will know its ready when it turns a bright green and still has some bite, but is not raw or mushy) Drain and serve!