Description

A sweet and savory mango coconut curry sauce with chicken, rice noodles, broccoli and carrots. A great weeknight meal and the leftovers are perfect for lunch the following day.

Ingredients

Units Scale

Half of a 14 ounce package of stir fry rice noodles (I used Thai Kitchen brand)
chicken and veggies:
2 chicken breasts, cut into 1 inch pieces
salt and pepper
2 tablespoon coconut oil, divided
1/2 yellow onion, cut into quarter pieces
3 carrots, chopped
2 cups broccoli florets (1 medium head of broccoli)
3 to 4 cloves garlic, minced
2 inches ginger, grated
1 to 2 teaspoons yellow curry powder
1/2 cup golden rasins
Mango Coconut curry sauce:
2 very ripe mangoes, peeled and chopped
1 light can of coconut milk (plus maybe part of a second one if sauce gets too dry)*
1 tablespoon honey (or more to taste)
salt to taste
Lime wedges, for serving (optional)

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Instructions

Soak the rice noodles: Place the rice noodles in a large mixing bowl and fill with hot water to cover. Soak for 20 minutes, drain and set aside. They will be softened a ltitle but not fully softened yet.
Cook the chicken: While the noodles are soaking cook the chicken. Heat a large skillet with high sides or a wok over medium heat. Melt 1 tablespoon of the coconut oil. Add the chicken pieces and sprinkle with salt and pepper. Cook on both sides for 10 minutes, or until no pink remains and the internal temperature reaches 160 degrees Fahrenheit. Remove chicken from the pan and set aside.
Cook the veggies: To the same pan add the second tablespoon of coconut oil along with the onion and carrots. Cook until tender, about 5 minutes. Add the broccoli florrets, cook for 1 minute until bright green. Add the garlic, ginger, and curry powder, cook for 30 seconds or until fragrant. Add the golden rasins.
Make the mango cococnut curry sauce: While the carrots and onions are sauteeing make the sauce. Add the coconut milk, mangos, and honey to a food proccessor. Blend on high until smooth. Taste and add salt as needed.
Add the sauce, noodles, and chicken: Once the broccoli is done sauteing add the sauce, drained noodles, and chicken to the pan. Stir to combine everything and turn the heat up to high. Allow the noodles to cook in the sauce for 3 to 5 minutes or until everything is heated through and the noodles are tender.
Serve: Serve immediately with lime wedges for garnish, if you want. This dish makes good leftovers, see notes for instructions on the sauce.

Notes

*When this dish was leftover and reheated the noodles seemed to soak up a lot of the sauce. I added several tablespoons of the second can of light coconut milk to my dish when I reheated it to give it some more moisture. Also you could sub the light coconut milk for full fat for a richer sauce.