Chili Ginger Chicken with Curry Almond Sauce
If you’re looking for a quick and insanely delicious weeknight meal, you’ve come to the right place. My Chili Ginger Chicken with Curry Almond Butter Sauce is so flavorful and relies on pantry staples that you should always have on hand (think ginger, curry paste, and gochujang). This dish comes together in under 30 minutes.
Your New Weeknight Obsession
Let’s dive into what makes this recipe so special. The chicken is marinated with fresh ginger and gochujang, giving it a spicy kick. When it hits the pan, the flavors meld together beautifully, creating a mouthwatering experience.
But the real star here is the Curry Almond Butter Sauce. If you take anything from this post, let it be this sauce. It’s stupid easy to make, insanely delicious, and you’ll want to put it on everything. This recipe will leave you extras, (you can thank be later) because I end up dipping all sorts of things into it – carrot sticks, cucumber slices, grilled chicken strips, you name it.
A Balanced Meal in No Time
Once the chicken is cooked, serve it over a bed of fluffy rice and add a few slices of fresh mango on the side. The mango adds a sweet, juicy contrast that pairs perfectly with the spicy chicken and creamy sauce. Plus, it makes the dish look extra vibrant and Instagram-worthy!
Pantry Staples for the Win
What I love about this recipe is that it uses ingredients you probably already have in your pantry. Ginger, curry paste, and gochujang are staples in my kitchen, and they should be in yours too! These ingredients bring so much flavor to the table, making it easy to whip up a delicious meal without needing to run to the store.
Why You Need to Try This
If you’re craving something different, something that’s packed with flavor and comes together in a snap, this Chili Ginger Chicken with Curry Almond Butter Sauce is it. It’s a game-changer for weeknight dinners and will quickly become a favorite in your household.
So, what are you waiting for? Give this recipe a try and let me know what you think. Trust me, you’re gonna want to make this.
Chili Ginger Chicken with Curry Almond Butter Sauce
Ingredients
Curry Almond Butter Sauce
- 1 tablespoon olive oil
- 1/4 cup red curry paste
- 1 14.5 oz can coconut milk full fat
- 1/2 cup Almond butter smooth (although crunchy could be good!)
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
Chili Ginger Chicken
- 1 lb chicken breast cubed in 1 inch pieces
- 1/3 cup sweet Thai Chili Sauce
- 1/3 cup coconut aminos (or soy sauce)
- 1 inch fresh grated ginger
- 6 garlic cloves chopped
- 2 tablespoons gochujang
- rice for serving
- mango for serving
Instructions
Make the Curry Almond Butter Sauce
- In a medium sauce pan head the olive oil and add the curry paste. Cook 2-3 minutes until it darkens slightly in color.
- Whisk in coconut milk and bring to a simmer. Whisk in almond butter, vinegar and fish sauce. Continue to cook until mixture thickens to desired consistency, 5-6 minutes (add 1-2 tablespoons of water if mixture becomes too thick).
- Set aside and make chicken.
Chili Ginger Chicken
- In a medium bowl, mix sweet Thai chili sauce, coconut aminos, ginger, garlic, and guchujan until well combined.
- Over medium heat, add chicken to skilled and brown evenly on both sides. 2-3 minutes/side. Add chili sauce and continue to cook until thickens, another 3-4 minutes and chicken is cooked.
- To serve, load bowl with rice, chicken (don’t forget that extra chili sauce). And drizzle/dip the curry almond butter sauce. Add mango, scallions, and sesame seeds. Enjoy!
