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Red Curry Chicken Thighs with Mango Macadamia Relish

Prep Time40 minutes
Cook Time11 minutes
Total Time51 minutes
Course: dinner
Cuisine: Asian, asian fusion
Keyword: chicken thighs, cilantro, coconut milk, fresno chile, gluten free, honey, lime juice, lime zest, macadamia nuts, mango, red curry paste, sesame seeds
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 6 chicken thighs (approximately 1.5 lbs.) boneless & skinless, trimmed
  • 3/4 can coconut milk (13.5 ounce can ) approximate
  • 1 heaping tablespoon Thai Red Curry paste
  • 1 lime zested and juiced, divided (1/2 zest and juice for the marinade and other half for the relish)
  • 2 tablespoons honey divided, your favorite kind
  • 2 tablespoons cilantro (thai basil or basil can be substituted), leaves and tender stems, finely chopped
  • 1/2 red chile such as Fresno halved lengthwise, seeds removed, finely diced
  • 1/4-1/3 cup macadamia nuts (peanuts can be substituted) toasted, rough chopped. See NOTES for toasting instructions
  • 1 tablespoon gluten free soy sauce, I use San Jay
  • 1 tablespoon sesame seeds white, black or a combo, toasted
  • 1 fresh mango, preferably yellow mango, diced into small cubes

To serve

  • sticky rice or sushi rice
  • Garnish with extra cilantro, mango and/or lime wedges.

Instructions

Chicken Marinade

  • Place 3/4 of a can of coconut milk, juice and zest from 1/2 a lime, 1 tablespoon honey and 1 heaping tablespoon curry paste in a medium-sized bowl. Mix together. Then add in the chicken thighs and thoroughly coat the chicken in the sauce. Let marinate for up to one hour covered on the countertop (do not refrigerate because the coconut milk will congeal).
  • Heat the grill on medium-high heat. Once heated, oil the grill with nonstick spay and remove the chicken thighs from the marinade using tongs and transfer thighs to the grill letting the extra marinade drip back into bowl. (Set aside the remaining marinade. It will be heated on the stove or grill in a small saucepan.) Cook chicken for 7-8 minutes on one side until charred in places and then flip thighs and cook for an additional 3 minutes, until each side has a nice char. Total cooking time is approximately 10-11 minutes. While the chicken is grilling, place the remaining marinade in a small saucepan and bring to a full simmer, then reduce heat to low to keep warm.

Relish

  • While the chicken is marinating add the mango, 2 tablespoons cilantro, 1/2 red chile, 1/4 cup nuts, 1 tablespoon gluten free soy sauce, 1 tablespoon sesame seeds, juice and zest from 1/2 lime, and 1 tablespoon honey to a medium-sized bowl. Mix everything together until combined and set aside. (If making the relish ahead of time, omit adding the nuts until ready to serve. Cover and refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving).

Assembly

  • If serving with rice, place the rice on a medium-sized platter and place chicken thighs on top of the rice. The thighs can be plated whole or you can slice them into strips…either way works. Spoon additional red curry sauce over the chicken, if desired and then top with the mango macadamia relish. Garnish with extra cilantro, mango and/or lime wedges.

Notes

To toast nuts either place on a tray in the oven at 350 degrees or in a pan on the stove and "toast" for 2-3 minutes or until browned.
The chicken thighs can also be cooked on the stovetop over medium high heat for approximately 8 minutes or placed in an air fryer at 400 degrees for 15-18 mins. Flip chicken thighs for either method halfway through.
Enjoy hot, warm or cold!