Mango Coconut Chicken Curry

1For the Curry Paste In a blender, combine the diced mangoes, shredded coconut (1 cup), garlic (3 cloves), ginger (1 tablespoon), red chillies, (2) ground coriander (1 teaspoon), ground cumin (1 teaspoon), turmeric (1 teaspoon), paprika (1 teaspoon), and vegetable oil (1 tablespoon). Blend until smooth, adding a little water (3 cups) if needed to loosen the mixture.

2For the Chicken Curry Heat 2 tablespoons of vegetable oil (2 tablespoons) in a large pot over medium heat. Add the chopped onion (1) and cook until softened. Add the chicken pieces and cook until lightly browned. Stir in the curry paste and cook for a few minutes, stirring constantly.

3Add the diced red bell pepper, (1) coconut milk, chicken broth (1 cup), fish sauce (1 tablespoon), brown sugar (1 tablespoon), and lime (1) juice. Bring the curry to a simmer, then reduce the heat and let it gently simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well combined.

4For the Rice Rinse the jasmine rice (2 cups) under cold water (3 cups) until the water (3 cups) runs clear. In a medium saucepan, combine the rice and water (3 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water (3 cups) is absorbed. Fluff the rice with a fork before serving.

5For the Sautéed Vegetables In a large skillet, heat 1 tablespoon of vegetable oil (1 tablespoon) over medium-high heat. Add the mixed vegetables (2 cups) and sauté until tender-crisp. Season with salt and pepper to taste.

6To Serve Divide the cooked rice among serving plates and spoon the mango coconut chicken curry over the rice. Garnish with fresh cilantro leaves, sliced red chillies, (2) and toasted coconut flakes. Serve with lime (1) wedges on the side. Enjoy your exotic and flavorful mango coconut chicken curry!