Warm Coconut Lime Curry Chicken Bowl with Jasmine Rice, Sautéed Red Cabbage and Fresh Mango

Instructions

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   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 360 ml (1 1/2 cups) water and 1 g salt. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until tender. Turn off the heat, let it rest for 10 minutes, and fluff with a fork.

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   2. While the rice cooks, combine the chicken with soy sauce, honey, half of the lime juice, black pepper, and 1 tablespoon olive oil. Let it rest for 10 minutes.

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   3. Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon olive oil and cook the red onion for 2-3 minutes. Add the garlic, ginger, and yellow curry paste, and cook 1 minute more, stirring until fragrant.

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   4. Add the marinated chicken and cook for 5-7 minutes, stirring often, until it is no longer pink and reaches a safe internal temperature of 165°F and 74°C.

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   5. Pour in the coconut milk, add the lime zest, and cook over medium heat for 4-5 minutes until the sauce thickens slightly and coats the chicken. Taste and adjust with some of the remaining salt if needed.

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   6. In another large skillet, sauté the red cabbage with a pinch of salt for 4-5 minutes over medium-high heat, until tender but still slightly crisp. Add the remaining lime juice at the end and toss well.

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   7. To serve, divide the jasmine rice among 4 bowls. Top with the sautéed red cabbage, the coconut lime curry chicken with its sauce, and finish with the diced mango.

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   8. Sprinkle chopped fresh cilantro and toasted sesame seeds over each serving. Serve immediately.

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   9. If you want to keep the components warm before serving, you can place them in an oven-safe dish at 200°F and 95°C for up to 10 minutes, loosely covered so they do not dry out.