COCONUT CURRY CHICKEN TACOS

Ingredients

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MANGO SLAW

• 1 8-Ounce Bag Coleslaw
• 2 Large Mangos
  • Thinly Sliced
• 1/4 Cup Cilantro
  • Chopped
• 2 Tablespoons Lime Juice
• 1 Tablespoon Honey
• Salt and Pepper to taste

CURRY

• 3 Tablespoons Olive Oil
• 3 Tablespoons Red Curry Paste
• 1 Tablespoon Garlic
  • Minced
• 1 Lb. Boneless Chicken Thighs
  • Sliced 1/4 Inch Thick
• Salt and Pepper
• 1/4 Cup Full Fat Coconut Milk
• 2 Tablespoons Lime Juice

TOPPINGS

• Avocado
• Corn Tortillas

Directions

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MANGO SLAW

1. In a large bowl, combine all ingredients and toss to combine.
   
   
2. Refrigerate for at least 1 hour.
   

CURRY

1. Heat 2 Tablespoons oil in a large skillet over low heat. Add curry paste and garlic and cook until fragrant, approximately 3 minutes.
   
   
2. Add 1 Tablespoon oil and chicken, seasoning with salt and pepper and cook over medium heat until no longer pink.
   
   
3. Stir in the coconut milk and simmer until the sauce is thickened and chicken starts to caramelize. Approximately 15 minutes.
   
   
4. Stir in 2 Tablespoons lime juice and set aside.

Notes:
Make the mango slaw the night before. I added in sliced carrots to give it more color and flavor.