Spice up the weeknight dinner routine with this fragrant chicken curry.
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.
Photo:Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
There is no need to thaw ahead of time, just double-check the mango is warmed through before serving.
This recipe was developed by Melissa Gray.
Ingredients
1cupwhite jasmine rice
113.66-oz.
1Tbsp.grated fresh ginger (from a 2-in.
piece)
1lb.boneless, skinless chicken thighs, cut into 1 1/2-in.
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.
Let stand, covered, for 10 minutes.
Meanwhile, heat remaining 2 teaspoons oil in a large saucepan over medium.
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.
Serve with coconut rice andlime wedges, topped with cilantro.
2,000 calories a day is used for general nutrition advice.
