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Thai Mango Chicken Red Curry with Coconut Rice

Chevy Goh Smith (adapted from Mel’s Kitchen Cafe Original Recipe)

For the Coconut Rice:
4 oz. The Perfect Purée Coconut Puree, thawed
1 1/2 cups jasmine rice
1 1/4 cups chicken broth
Method for the Coconut Rice:
1. Rinse uncooked rice in cold water several times till water is clear. Put rinsed rice in a rice cooker, pour in chicken broth and Coconut Puree. Stir gently to mix well. Follow instructions on rice cooker to cook rice.
For the Chicken Curry:
1/2 tsp. of The Perfect Purée Ginger Puree, thawed
1 tsp. of The Perfect Purée Lemon Zest, thawed
1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 yellow onion, thinly sliced
1 tbsp. olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1 tbsp. red curry paste (add more if you want it more spicy)
1 tbsp. curry powder
1/4 tsp. salt
1/2 bag of kale/spinach
Pinch of black pepper
Fresh cilantro, for garnish
For the Curry Sauce:
4 tbsp. The Perfect Purée Mango Puree, thawed
1 can (13.5 oz. or 10.2 oz.) light or regular coconut milk
1/2 cup chicken broth (low-sodium or regular)
1 tbsp. fish sauce
1 tbsp. cornstarch (optional, only if you want a thicker sauce)
Method for the Chicken Curry:
1. In a large, nonstick skillet, heat the olive oil over medium heat and add the onions and garlic. Cook until the onion softens, 2-3 minutes.
2. Pat the chicken pieces dry and add them to the skillet. Cook, stirring often, until the chicken turns white on all sides but isn’t cooked through all the way, 1-2 minutes.
3. Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.
4. Add the Ginger Puree and all the Curry Sauce ingredients and stir well. Bring to a simmer, stirring often to make sure the curry paste and curry powder are fully dissolved. Simmer for 10-12 minutes, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly (it will thicken faster if you added the cornstarch with the other ingredients).
5. Add in kale/spinach into curry and stir till soft.
6. Stir in the Lemon Zest and add additional salt and pepper to taste, if needed.
7. Serve the curry over the coconut rice, garnishing with fresh cilantro, if desired.