Thai Chicken Curry Tacos Recipe
Chicken tacos with a Thai twist - coconut and red curry chicken - and mango salsa. Muy delicioso!
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Equipment
Ingredients
Easy Thai Curry Chicken
- 1 tablespoon vegetable oil - divided use
- 1 teaspoon sesame oil
- 16 ounces boneless skinless chicken - thin-sliced
- ½ medium onion - thin-sliced
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 2 bell peppers - thin-sliced
- ¾ cup coconut milk
- 1 tablespoon Thai red curry paste
- 2 teaspoons fish sauce
- ½ teaspoon sugar - brown or turbinado
- 1 lime - zest and juice
- salt is likely unnecessary because fish sauce is salty - taste before adding
Thai Curry Chicken Tacos
- Thai curry chicken - Ingredients above
- mango salsa
- 8 flour tortillas
- garnishes - lime wedges, cilantro, basil, extra fish sauce
Instructions
- Add 2 teaspoons of vegetable oil and the sesame oil to the sauté pan over medium-high heat. Sauté the chicken until some edges begin to brown. Remove from the pan.
- Add a bit more oil if the pan is dry. Sauté onion until it begins to soften, then add ginger and garlic.
- Add the bell peppers to the onions. Sauté until peppers start to soften.
- Whisk the coconut milk through lime juice and zest together.
- Add the chicken to the vegetables, then stir in the red curry sauce. Simmer gently (uncovered) until the sauce reduces slightly (about 10 minutes).
- While the chicken curry simmers, make the mango salsa, and prep any other toppings.
- Warm the tortillas by your preferred method.
Notes
Macronutrients include 1 tablespoon of mango salsa per taco.
Nutrition
Serving: 2tacos | Calories: 398kcal | Carbohydrates: 38g | Protein: 29g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com