Food Recipes Mango Chicken Curry with Coconut Rice 5.0 (3) 3 Reviews Spice up the weeknight dinner routine with this fragrant chicken curry. By Tricia Manzanero Updated on May 08, 2024 Rate PRINT Share Close Photo: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Prep Time: 30 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts If you stock your pantry with the right ingredients, a flavorful dinner is always just moments away. In this case, coconut milk and yellow curry paste are the pantry heroes that propel this chicken curry recipe into greatness. Coconut milk works double time here, first to cook the rice and then to balance out the curry sauce with its creamy richness. Yellow curry paste, which is mild and fragrant, is boosted with a hit of garlic and ginger, before transforming into a sauce that will cling to chunks of chicken and sliced red bell pepper. Finally, bite-size pieces of mango are stirred in for a surprising twist to this weeknight curry providing a fruity sweetness that’s irresistible and a perfect match to the coconut rice. For a vegetarian version, swap in a pound of cubed extra-firm tofu for the chicken. Cut back on prep and opt for frozen mango chunks. There is no need to thaw ahead of time, just double-check the mango is warmed through before serving. Ingredients 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 2 1/2 Tbsp. yellow curry paste 5 cloves garlic, finely chopped (about 1 1/2 Tbsp.) 1 Tbsp. grated fresh ginger (from a 2-in. piece) 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-in. pieces 2 red bell peppers, thinly sliced 10 oz. frozen mango or 1 3/4 cups cubed fresh (from 1 large mango) Lime wedges, for serving Fresh cilantro, for topping Directions Stir together 1 1/4 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 1 1/2 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 andlime wedges, topped with cilantro. The chicken component of this dish can be refrigerated for up to 3 days or frozen for up to 3 months in an airtight container. Rate It Print Nutrition Facts (per serving) 362 Calories 15g Fat 30g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 362 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 38% Cholesterol 138mg 46% Sodium 1444mg 63% Total Carbohydrate 30g 11% Dietary Fiber 3g 10% Total Sugars 12g Protein 30g 61% Vitamin C 85mg 95% Calcium 56mg 4% Iron 3mg 15% Potassium 601mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.