Chili Crisp Chicken Mango Cucumber Rice Bowl
, Serves 6
Crispy curry-paste chicken over rice, with garlic chili butter and a fresh mango-cucumber-avocado salad.
| 1 mango, diced | Combine mango, cucumber, herbs | Toss with oil, vinegar, lime, salt | Add avocado, top with seeds | Pour butter over, top with salad | |
| 2 Persian cucumbers, chopped | |||||
| 1 Serrano or jalapeño pepper, seeded and sliced | |||||
| 20 g fresh cilantro, chopped | |||||
| 3 tablespoons fresh mint or basil, torn | |||||
| 2 green onions, chopped | |||||
| 30 ml extra virgin olive oil (for the salad) | |||||
| 30 ml apple cider vinegar | |||||
| 30 ml lime juice | |||||
| 1 avocado, cubed | |||||
| 3 tablespoons mixed sesame and/or sunflower seeds | |||||
| 680 g boneless skinless chicken breasts or thighs, thinly sliced | Toss chicken with cornstarch | Add chicken, cook crispy 8 min | Off heat, add fish sauce | Spoon chicken over rice | |
| 1 tablespoon cornstarch or arrowroot powder | |||||
| 30 ml extra virgin olive oil (for the chicken) | Fry paste in oil, 1-2 min | ||||
| 60 g Thai red curry paste | |||||
| 15 ml fish sauce, tamari sauce, or soy sauce | |||||
| 85 g salted butter | Brown butter, garlic, chili | ||||
| 3-4 cloves garlic, chopped | |||||
| chili flakes | |||||
| 3-4 cups / 600-800 g cooked rice |
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