Mango Chicken Curry with Coconut Rice
ACTIVE TIME 30 MINUTES TOTAL TIME 40 MINUTES SERVES 4
✓FREEZABLE ✓ MAKE AHEAD ✓ GLUTEN-FREE ✓ DAIRY-FREE
1 cup white jasmine rice1 13.66-oz. can plus ¾ cup unsweetened coconut milk, well shaken and stirred, divided3 tsp. coconut or canola oil, divided2 tsp. kosher salt, divided2½ Tbsp. yellow curry paste5 cloves garlic, finely chopped (about 1½ Tbsp.)1 Tbsp. grated fresh ginger (from a 2-in. piece)1 lb. boneless, skinless chicken thighs, cut into 1½-in. pieces2 red bell peppers, thinly sliced10 oz. frozen mango or 1¾ cups cubed fresh (from 1 large mango)Lime wedges, for servingFresh cilantro, for topping
STIR together 1¼ cups water, rice, ¾ cup coconut milk, 1 teaspoon oil, and ½ teaspoon salt in a medium saucepan. Bring to a boil, stirring often;…
