All Recipes Best Recipe World Cuisine Recipes Asian Thai

Ingredients

3 cups water 1 ½ cups jasmine rice 1 teaspoon salt 3 skinless, boneless chicken breast halves ½ cup soy sauce 1 tablespoon water, or as desired 1 (14 ounce) can coconut milk 1 cup white sugar 2 tablespoons curry powder 1 mango - peeled, seeded, and diced 2 cups clover sprouts, or to taste 1 cup finely chopped cashews 1 bunch fresh cilantro, finely chopped 4 green onions, chopped

Nutrition Info

668.6 calories carbohydrate: 90.5 g cholesterol: 32.3 mg fat: 26.3 g fiber: 4.2 g protein: 22.6 g saturatedFat: 14.9 g servingSize: - sodium: 1785.4 mg sugar: 39.8 g transFat: : - unsaturatedFat: : -

Combine 3 cups water, rice, and salt in a saucepan, bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water, turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
Combine coconut milk, sugar, and curry powder in a saucepan, bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

6 servings

This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!