Coconut Curry Chicken Tacos

Name: Coconut Curry Chicken Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Indian, Asian
Ingredients: 454 grams uncooked chicken breast tenders (not breaded); 237 milliliters coconut milk (not cream of coconut); 118 milliliters dry-roasted peanuts, roughly chopped; 1 Granny Smith apple, julienned; 1 jalapeño chile, seeded, diced; 1 lime, cut into wedges; 1 medium ripe medium mango, seed removed, peeled; 1 teaspoons red curry paste; 1 Tbsp red curry paste; 59 milliliters torn fresh Thai basil leaves; 8 6-inchs Old El tortillas for soft tacos & fajitas (6 inch)

Coconut Curry Chicken Tacos is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains roughly 18g of protein, 14g of fat, and a total of 295 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. Head to the store and pick up curry paste, granny smith apple, dry-roasted peanuts, and a few other things to make it today. To use up the tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling.

Ingredients you will need

Red Curry Paste

Coconut Milk

Whole Chicken

Equipment you will use

Ziploc Bags

Grill

Add chicken to bag; toss to coat. Refrigerate about 15 minutes.

Ingredients you will need

Whole Chicken

Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth.

Ingredients you will need

Mango

Sauce

Equipment you will use

Food Processor

Blender

Place in bowl until ready to serve.

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Bowl

Place Thai Fresh Salsa ingredients in separate bowl.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Drain chicken, keeping as much marinade as possible on meat.

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Marinade

Meat

Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking.

Ingredients you will need

Coconut Milk

Whole Chicken

Equipment you will use

Grill

Heat tortillas on grill.

Ingredients you will need

Tortilla

Equipment you will use

Grill

Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts.

Ingredients you will need

Tortilla

Whole Chicken

Peanuts

Salsa

Sauce

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

454grams

uncooked chicken breast tenders (not breaded)237milliliters

coconut milk (not cream of coconut)118milliliters

dry-roasted peanuts, roughly chopped 1

Granny Smith apple, julienned 1

jalapeño chile, seeded, diced 1

lime, cut into wedges 1medium

ripe medium mango, seed removed, peeled 1teaspoons

red curry paste 1Tbsp

red curry paste 59milliliters

torn fresh Thai basil leaves 86-inchs

Old El tortillas for soft tacos & fajitas (6 inch)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.