Chili Ginger Chicken with Curry Almond Butter Sauce
My Chili Ginger Chicken with Curry Almond Butter Sauce is a quick and flavorful weeknight meal that combines spicy marinated chicken with a creamy, addictive sauce, served over rice with fresh mango slices for a perfect balance of sweet and savory
Servings: 4 People
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!