Details

• ⏲️ Prep time: 20
• 🍳 Cook time: 40
• 🍽️ Servings: 6-8

Ingredients

• 2 med or 1 lg mango, peeled chopped and pureed. Add a little coconut milk, if the mango is dry
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2lbs, skinless boneless chicken thighs, cubed
• 1 Tbsp oil
• 6 cloves garlic, minced
• 2 tsp fresh grated ginder
• 1 tsp red chili paste, or 1 minced fresh red chili
• 1 Tbsp yellow curry powder
• 1 c coconut milk with cream
• 1 c chicken broth
• 2 Tbsp fish sauce
• 1 lime, juiced
• 1 Tbsp lemongrass paste or equivalent
• 1/4 c chopped cilantro
• 2 c rice

Directions

1. Prep mango, veggies and chicken
2. Cover rice in water to soak
3. Heat oil in large skillet
4. Add garlic, ginger, chili paste, onion, and red pepper to pan, saute until onion begins to soften
5. Add chicken and cook until partially done
6. Add curry paste and powder, stir and cook until fragrant, about 2 min
7. Add coconut milk, mango puree chicken broth, fish sauce and lime juice. Stir well
8. Reduce heat, allow to simmer
9. Drain and rinse rice, cook as directed for usual rice, add any desired seasonings
10. While the rice is cooking, continue to simmer the curry, unocvered. Stirring occasionally, adding lemon grass paste halfway through. (earlier for fresh)
11. When the rice is done, turn off the heat on the curry and add chopped cilantro ( or serve as a garnish)
12. Fluff the rice, scoop into bowls and pour curry over top. Serve with lime wedges, fresh red chili slices, or cashews if desired