Description
Bright, fresh Chicken Mango Pasta Salad combines grilled red curry chicken, fresh mango, colourful vegetables, served with Mango Chili Mayo, and spicy Nam Jim sauce, on the side. A vibrant make-ahead summer meal for gatherings and meal prep.
Ingredients
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Red Curry Chicken Marinade
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 tablespoons neutral oil
- 1 tablespoon water
- 3 - 4 cups cooked curly pasta, such as cavatappi or fusilli
- 2 large ripe mangoes, peeled and diced
- 1 large red bell pepper, diced
- 1 medium carrot, peeled and finely diced or shredded
- 1/2 medium red onion, finely diced
- 4 green onions, thinly sliced
- 1 English cucumber, diced
- 1 cup loosely packed fresh cilantro leaves, roughly chopped
- 1 cup diced fresh mango
- 3/4 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon soy sauce
- 1 tablespoon water - if needed
- 3 to 5 Thai chilies, finely chopped
- 1 large clove garlic (optional)
- 2 tablespoons finely chopped cilantro roots and tender stems
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Marinate the Chicken: Whisk together the red curry paste, fish sauce, brown sugar, oil, and water in a large bowl or resealable container. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip away. Grill for 5 to 7 minutes per side, or until the chicken is cooked through and lightly charred. Transfer to a cutting board and rest for 5 to 10 minutes. Slice or dice into bite-sized pieces. Chill until needed.
- Cook the Pasta: Cook the pasta in generously salted water according to the package directions.
Drain and rinse under cold water until completely cooled. Drain well and transfer to a large mixing bowl, or reserve chilled until needed. - Make the Mango Chili Mayo: Add the mango, mayonnaise, Thai sweet chili sauce, lime juice, and salt to a blender or food processor. Blend until smooth and creamy. Add water, 1 teaspoon at a time, if a thinner consistency is desired. Taste and adjust with additional lime juice or chili sauce as needed.
- Make the Nam Jim: Combine chopped Thai chilies, garlic and cilantro roots (if available) and stems, in a food processor or mortar and pastel. Pulse until chopped and combined, or smash until bright and juicy. Then transer to a small bowl and add lime juice, fish sauce, sugar, and water. Stir or whisk until the sugar dissolves. Taste and adjust the balance of lime, fish sauce, sugar, or chili to suit your preference. Refrigerate until ready to serve.
- Assemble the Salad: Add the mango, red pepper, carrot, red onion, green onion, cucumber, and cilantro to the cooled pasta and cooled grilled chicken – in a large bowl. Pour the Mango Chili Mayo over the salad. Toss gently until everything is evenly coated. It can stand, refrigerated for 30 minutes or so until ready to serve, or serve immediately. Serve the Nam Jim on the side so everyone can add as much, or as little, heat as they like.
Notes
Serving Suggestions.
Serve this colourful pasta salad as a complete meal or alongside:
- Grilled corn with lime butter
- Fresh spring rolls
- Thai cucumber salad
- Grilled pineapple
- Watermelon with lime and chili
- Crispy shrimp or coconut shrimp
- Grilled skewers
- Cold Bellini Peach Raspberry Iced Tea
- Sparkling lime water
- Fresh fruit for dessert
- For a larger summer spread, pair it with grilled vegetables, crusty bread, and a simple platter of fresh herbs and lime wedges.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Thai
