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Thai Mango Red Curry with Chicken and Coconut Rice
Ingredients
  • COCONUT MANGO SAUCE:
  • 1 can (13.5 ounces) light or regular coconut milk
  • 1/2 cup chicken broth (low-sodium or regular)
  • 1 large mango, peeled and pit removed (about 12-16 ounce mango)
  • 1 tablespoon fish sauce (see note)
  • 1 tablespoon cornstarch (optional, only if you want a thicker sauce)
  • CHICKEN CURRY:
  • 1 tablespoon olive oil
  • 1/2 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 1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon red curry paste
  • 1 tablespoon curry powder (see note)
  • 1/4 teaspoon salt (I use coarse, kosher salt)
  • Pinch of black pepper
  • Zest of 1 lime
  • Fresh cilantro, for garnish
  • COCONUT RICE:
  • 1 1/2 cups jasmine rice
  • 1 can coconut milk, light or regular
  • 1 1/4 cups chicken broth
  • 1/4 teaspoon salt (I use coarse, kosher salt)
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