Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa

(serves 4)


1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp or Chicken:

2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2–inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp or 2 chicken breast, cut in strips

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.