Thai Mango Red Curry with Chicken and Coconut Rice

melskitchencafe.com

TheFeltedFox

subheading: COCONUT MANGO SAUCE:

1 can (13.5 ounces) light or regular coconut milk

½ cup chicken broth (low-sodium or regular)

1 large mango, peeled and pit removed (about 12 to 16 ounce mango)

1 tablespoon fish sauce (see note)

1 tablespoon cornstarch (optional, only if you want a thicker sauce)

subheading: CHICKEN CURRY:

1 tablespoon olive oil

½ cup finely chopped onion or shallots

3 garlic cloves, finely minced or pressed through a garlic press

1 tablespoon freshly grated ginger or ginger paste (see note)

1 ½ to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 tablespoon red curry paste

1 tablespoon curry powder (see note)

¼ teaspoon salt (I use coarse, kosher salt)

Pinch of black pepper

Zest of 1 lime

Fresh cilantro, for garnish

subheading: COCONUT RICE:

1 ½ cups jasmine rice

1 can coconut milk, light or regular

1 ¼ cups chicken broth

¼ teaspoon salt (I use coarse, kosher salt)

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