Thai coconut mango chicken

INGREDIENTS

COCONUT MANGO SAUCE:

•  1 can (13.5 ounces) light or regular coconut milk
•  1/2 cup chicken broth (low-sodium or regular)
•  1 large mango, peeled and pit removed (about 12-16 ounce mango) (see note for frozen mango)
•  1 tablespoon fish sauce 
•  1 tablespoon cornstarch (optional, only if you want a thicker sauce)

CHICKEN CURRY:

•  1 tablespoon olive oil
•  1/2 cup finely chopped onion or shallots
•  3 garlic cloves, finely minced or pressed through a garlic press
•  1 tablespoon freshly grated ginger or ginger paste
•  1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
•  1 tablespoon red curry paste
•  1 tablespoon curry powder 
•  1/4 teaspoon salt (I use coarse, kosher salt)
•  Pinch of black pepper
•  Zest of 1 lime
•  Fresh cilantro, for garnish

COCONUT RICE:

•  1 1/2 cups jasmine rice
•  1 can coconut milk, light or regular
•  1 1/4 cups chicken broth
•  1/4 teaspoon salt (I use coarse, kosher salt)

INSTRUCTIONS

1. For the sauce, in a blender, combine all the ingredients and process until smooth. Set aside.
2. For the chicken, in a large, nonstick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 minutes.
3. 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.
4. Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.
5. Add the sauce mixture 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 to the blender with the other ingredients).
6. Stir in the lime zest and add additional salt and pepper to taste, if needed.
7. For the coconut rice, combine all the ingredients in a 5-quart or larger saucepan. Bring to a boil over medium heat, stirring often to prevent sticking. Reduce the heat to low, cover the pot, and cook for 16 minutes. Remove from the heat without lifting the lid and let sit for 5-10 minutes before fluffing with a spoon or fork and serving.
8. Serve the curry over the coconut rice, garnishing with fresh cilantro, if desired.