Description
A vibrant and flavor-packed rice bowl featuring crispy Thai curry chicken, a refreshing mango cucumber herb salad, and a rich garlic chili butter drizzle. Perfectly balanced with heat, sweetness, and citrusy brightness.
Ingredients
- 1 ripe mango, diced
- 2 Persian cucumbers, chopped
- 1 serrano or jalapeño pepper, seeded and thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons fresh mint or basil, torn
- 2 green onions, chopped
- 3 tablespoons mixed sesame seeds and/or sunflower seeds
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 avocado, cubed
- Salt to taste
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons extra-virgin olive oil
- 1/4 cup Thai red curry paste
- 1 tablespoon fish sauce, tamari, or soy sauce
- 6 tablespoons salted butter
- 3–4 garlic cloves, chopped
- A pinch of chili flakes
- 3–4 cups cooked rice
Instructions
- In a mixing bowl, combine mango, cucumbers, serrano pepper, cilantro, mint or basil, and green onions. Drizzle with olive oil, apple cider vinegar, and lime juice. Season with salt, toss to combine, then gently fold in the avocado. Top with sesame or sunflower seeds and set aside.
- In a separate bowl, toss the sliced chicken with cornstarch or arrowroot powder until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1–2 minutes until fragrant.
- Add the chicken, toss to coat, and cook for about 8 minutes, until cooked through and caramelized. Stir in fish sauce or tamari/soy sauce and remove from heat.
- In a small skillet, melt butter over medium heat. Add chopped garlic and chili flakes. Cook until the butter browns and garlic is crispy.
- Divide cooked rice into serving bowls. Top with chicken, drizzle with garlic chili butter, and finish with the mango salad.
Notes
- Use shrimp or tofu as a protein alternative.
- Jasmine rice pairs best, but any rice works.
- Add extra chili crisp to the butter for more heat.
- Swap mango with pineapple for a tropical variation.
- Keep salad separate from hot components to preserve freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 10g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
