Coconut Curry Chicken Tacos Recipe
Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.
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Ingredients
- 1 cup coconut milk (not cream of coconut)
- 1 tablespoon plus 2 teaspoons red curry paste
- 1 lb uncooked chicken breast tenders (not breaded)
- 1 ripe medium mango, seed removed, peeled
- 1 jalapeño chile, seeded, diced
- 1/2 teaspoon red curry paste
- 1 Granny Smith apple, julienned
- 1/4 cup torn fresh Thai basil leaves
- 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 1/2 cup dry-roasted peanuts, roughly chopped
- 1 lime, cut into wedges
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