Spicy Coconut Chicken With Mango Basil Salsa

Spicy Coconut Chicken With Mango Basil Salsa


  • 5 basil leaves, julienned
  • black pepper
  • 16 ounces coconut milk
  • 2 tablespoons dark brown sugar
  • Small handful basil leaves, torn
  • 2 teaspoons garlic, minced
  • 1/2 – inch piece ginger, peeled and grated
  • 2 fresh jalapenos, sliced
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper
  • 1/2 lime, zested
  • 1 mango, peeled and finely diced
  • 1/2 tablespoon of salt
  • 3 scallions, sliced
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil


  1. Make the salsa: Stir all ingredients in a medium bowl, cover and refrigerate until ready to serve dish. You can make this up to a day in advance.
  2. Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
  3. Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.
  4. Cover the chicken bowl with plastic wrap, and marinate for at least 30 minutes and up to 4 hours, refrigerated. Refrigerate the remaining 1/4 of the marinade separately.
  5. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the chicken from the marinade and place in an even layer in the pan.
  6. Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.
  7. Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
  8. Pour over the cooked chicken or shrimp and serve with rice cooked in half coconut milk/half water with zested lime. Top the plate with the basil-mango salsa you'd made earlier.

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