Cmm6xohxw000cqdi9yk9loxex (Spiced Coconut Mango Medley)
A vibrant tropical fusion dish featuring creamy coconut milk, fresh mango, and aromatic spices.
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Ingredients
- 1 1/2 cups Basmati Rice
- 14 oz Full-fat Coconut Milk
- 2 cups Fresh Mango, cubed
- 1 lb Chicken Breast or Tofu, cubed
- 1 medium Red Bell Pepper, sliced
- 1 tablespoon Fresh Ginger, minced
- 1 teaspoon Turmeric Powder
- 2 tablespoons Red Curry Paste
- 2 tablespoons Lime Juice
- 1/4 cup Fresh Cilantro, chopped
- 1 tablespoon Coconut Oil
- 1/4 cup Roasted Cashews(optional)
Instructions
- 1
Rinse the basmati rice and cook according to package instructions, using half water and half coconut milk for extra richness.
- 2
Heat coconut oil in a large skillet or wok over medium-high heat.
- 3
Add the chicken or tofu and sear until golden brown on all sides, then remove from the pan and set aside.
- 4
In the same pan, sauté the red bell pepper and minced ginger for 3 minutes until softened.
- 5
Stir in the red curry paste and turmeric powder, cooking for 1 minute until fragrant.
- 6
Pour in the remaining coconut milk and bring to a gentle simmer, then return the protein to the pan.
- 7
Fold in the cubed mango and lime juice, heating through for 2 minutes without letting the mango turn to mush.
- 8
Serve the medley over the coconut rice, garnished with fresh cilantro and roasted cashews.
Nutrition per Serving
485
Calories
28g
Protein
52g
Carbs
22g
Fat
4g
Fiber
12g
Sugar
540mg
Sodium
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