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4 servings
Serving Size
1 cup

2 teaspoons olive oil

1 small onion, diced

2 teaspoons red curry paste

¼ teaspoon ground ginger

1 (13½ ounce) can lite coconut milk

¼ cup natural peanut butter

1½ teaspoons fish sauce

1 cup cubed mango

¾ pound chicken breast, cut into ½-inch chunks

3 cups fresh baby spinach

⅓ cup mung bean sprouts

Crushed peanuts, for garnish

  1. In a large pan, heat the olive oil over medium heat. Add the onion and sauté 3 to 4 minutes, until softened.
  2. Stir in the red curry paste and ginger; sauté 1 minute.
  3. Add the coconut milk, peanut butter, and fish sauce, whisking to combine. Stir in the mango cubes and bring to a boil.
  4. Add the chicken and reduce to a simmer. Simmer for 7 to 9 minutes, stirring occasionally, until the chicken is cooked through.
  5. Stir in the baby spinach until wilted, about 1 to 2 minutes. 
  6. Serve over brown rice or other whole grain, and garnish with mung beans sprouts and crushed peanuts.

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Calories: 230
Total Fat: 11g
Saturated Fat: 2g
Sodium:440 mg
Carbohydrate: 20g
Fiber: 4g
Total Sugar: 13g (Added Sugar0: g)

Yield: 4 servings

Serving Size: 1 cup

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