WWL - Mango Chicken Curry

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Step 1

Step 1 Make your rice. To a medium saucepan with a tight-fitting lid over medium heat, add the rinsed rice, salt, water, and bring to a boil uncovered. Once boiling, stir once, then cover and turn the heat to low and cook for 15 minutes. No peeking! After 15 minutes, remove from the heat and leave covered for another 15 minutes to steam. Then, fluff with a fork and set aside to cool.

Step 2

Step 2 Heat up a large skillet for a minute, then add the olive oil and let it heat for a minute or two. Add the garlic, ginger, and white ends of the scallions and stir often for 2-3 minutes, until fragrant.

Step 3

Step 3 Add the chopped chicken thigh to the pan, sprinkle with salt. Cook, stirring often, until the outside of the chicken is no longer pink, about 7-8 minutes. It's ok if it's not fully cooked through when moving on to the next step.

Step 4

Step 4 Add the curry paste to the pan and toss the chicken to coat. Then add the coconut milk, pureed mango, fish sauce and sriracha if using. Add the bell pepper. Stir well to combine the mixture and bring the pan to a low simmer. Let the mixture cook uncovered for 10-15 minutes. Taste and add more salt or fish sauce if needed.

Step 5

Step 5 Turn off the heat and add the spinach, basil and cilantro if using and the green ends of the scallions. Squeeze juice from one lime over the pan and stir, reserve the remaining wedges for meal prep containers.

Step 6

Step 6 Divide the rice and curry between three meal prep containers. Top with extra scallions, basil, cilantro and lime wedges. Let it cool for about 30 minutes before sealing and storing in the fridge.