Peachy Mango Madness Coconut Curry Chicken Skillet

Peachy Mango Madness Coconut Curry Chicken Skillet

A bright, weeknight-friendly curry that highlights the sweet fruity notes of Peachy Mango Madness for a balanced savory sauce. Coconut milk gives silkiness, lime and fish sauce add depth, and fresh herbs finish it with vibrancy. Serve over jasmine rice or with warm naan for an easy, crowd pleasing meal.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tablespoon neutral oil (vegetable or grapeseed)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 red bell pepper, thinly sliced
• 1 small jalapeño, seeded and minced (optional for heat)
• 2 tablespoons red curry paste
• 1 1/4 cups full fat coconut milk
• 1/3 cup Peachy Mango Madness
• 1 tablespoon fish sauce or soy sauce for vegetarian option
• 1 tablespoon lime juice, plus extra wedges to serve
• 1 teaspoon brown sugar or palm sugar
• Salt and freshly ground black pepper to taste
• 1 cup frozen peas or shelled edamame (optional)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons thinly sliced green onions
• Steamed jasmine rice or warm naan, for serving

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. Heat the oil in a large heavy skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on two sides, about 3 to 4 minutes per side. Work in batches if needed. Transfer chicken to a plate and set aside.
3. Reduce heat to medium. Add the sliced onion to the skillet and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook 30 seconds until fragrant.
4. Add the red bell pepper and jalapeño and cook 2 to 3 minutes until slightly tender.
5. Stir in the red curry paste and toast it with the vegetables for 30 to 45 seconds to bloom the spices.
6. Pour in the coconut milk and stir to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
7. Whisk in the Peachy Mango Madness, fish sauce, lime juice, and brown sugar. Taste and adjust balance; add a pinch of salt if needed. The jam adds a fruity sweetness and a glossy finish to the sauce.
8. Return the seared chicken and any accumulated juices to the skillet. Simmer gently 6 to 8 minutes until chicken is cooked through and the sauce has thickened slightly.
9. If using peas or edamame, stir them in during the last 2 minutes to heat through.
10. Remove from heat and stir in half the chopped cilantro and green onions. Let the skillet rest 1 to 2 minutes so flavors meld.
11. Serve the curry over steamed jasmine rice or with warm naan. Garnish with remaining cilantro, extra green onions, a lime wedge, and an optional spoonful of Peachy Mango Madness on the side for guests who want extra fruit sweetness.

Notes

• Make it vegetarian: substitute firm tofu or cauliflower florets for chicken and use soy sauce instead of fish sauce.
• Advance prep: sear the chicken and store separately, then finish the sauce and combine when ready to serve.
• Adjust heat by omitting jalape o or adding a pinch of chili flakes. The Peachy Mango Madness mellows heat while adding complex fruit flavor.