Ingredients
- 1 mango, diced
- 2 Lebanese cucumbers, chopped
- 1 jalapeño
- 1/2 cup fresh Coriander
- tablespoons fresh mint
- 2 green onions, chopped
- 3 tablespoons mixed sesame and/or sunflower seeds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 avocado, cubed
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- 1/4 cup Valcom Thai red curry paste
- 1 tablespoon fish sauce
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 3-4 cups cooked rice
Method
- Start by cooking the rice, follow directions according to the packet
- To prepare the Salad. Combine diced mango, cucumbers, Jalapeno, coriander, mint, green onions in a bowl. Toss with olive oil, lime juice, salt & pepper. Add the Avacado when ready to serve and toss lightly. Sprinkle sesame seeds over the top
- In a bowl, toss together chicken & cornstarch
- Heat olive oil in a large skillet over medium heat. Add Valcom Thai Red Curry paste and cook for 1-2 minutes until fragrant. Add the chicken and toss to coat in red curry paste and cook until the chicken becomes crispy. Approx. 8-10 mins. Remove from heat and add fish sauce.
- Meanwhile, in a small skillet, melt together the butter, garlic and chilli (to taste) and cook until the butter is golden and garlic is crisp.
- To serve Add chicken over bowls of rice, pour over the garlic and chilli butter and top with mango salad.
Product used in recipe
- Valcom - Valcom Curry Paste Red
