ACTIVE TIME 30 MINUTES | TOTAL TIME 40 MINUTES | SERVES 4
✓ Freezable ✓ Make Ahead ✓ Gluten-Free ✓ Dairy-Free
1 cup white jasmine rice
1 13.66-oz. can plus 3/4 cup unsweetened coconut milk, well shaken and stirred, divided
3 tsp. coconut or canola oil, divided
2 tsp. kosher salt, divided
21/2 Tbsp. yellow curry paste
5 cloves garlic, finely chopped (about 11/2 Tbsp.)
1 Tbsp. grated fresh ginger (from a 2-in. piece)
1 lb. boneless, skinless chicken thighs, cut into 11/2-in. pieces
2 red bell peppers, thinly sliced
10 oz. frozen mango or 13/4 cups cubed fresh (from 1 large mango)
Lime wedges, for serving
Fresh cilantro, for topping
STIR together 11/4 cups water, rice, 3/4 cup coconut milk, 1 teaspoon oil, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring often; reduce to a simmer. Cover and continue to simmer over low, undisturbed, until liquid is absorbed, 10 to 12 minutes. Remove from heat. Let stand, covered, for 10 minutes.
MEANWHILE, heat remaining 2 teaspoons oil in a large saucepan over medium. Add curry paste, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Whisk in remaining can of coconut milk. Bring to a boil over medium-high, whisking often. Stir in chicken, bell peppers, and remaining 11/2 teaspoons salt.
COVER and cook over medium, stirring once or twice, until chicken is cooked through and peppers are tender, 6 to 8 minutes. Stir in mango; cook, uncovered, stirring often, until mango is heated through and sauce coats the back of a spoon, 2 to 4 minutes. Serve with coconut rice and lime wedges, topped with cilantro.
PER SERVING: 677 Calories, 38g Fat (31g Saturated), 107mg Cholesterol, 2g Fiber, 29g Protein, 56g Carbs, 1,121mg Sodium, 0g Added Sugar
Recipes by Tricia Manzanero Stuedeman
Photographs by Jennifer Causey
FOOD STYLING BY JULIAN HENSARLING; PROP STYLING BY CHRISTINA DALEY