Prep Time

15 Minutes

Servings

6

Ingredients

• 1½ tbsp garlic paste
• ¾ tsp ginger paste
• 1½ tsp red chili, minced
• 4 shallots, diced
• 1.8 lbs (816g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 tbsp Thai red curry paste
• 21 fl oz (600ml) light coconut milk, canned
• 9 fl oz (270ml) chicken stock
• 1½ mangoes, pureed
• 1½ tbsp fish sauce
• 3 kaffir lime leaves
• 3 pouches (8.5 oz each) 90-second jasmine rice
• 3 tbsp cilantro, chopped
• 2 limes, cut into wedges, optional

Directions

• Add chicken, shallots, garlic paste, ginger paste, chili, and curry paste to a 6-quart slow cooker. Stir to coat.
• Whisk coconut milk, chicken stock, mango puree, and fish sauce in a bowl. Pour over chicken. Add lime leaves.
• Cover. Cook on low for 6 hours or high for 3½ hours, until chicken reaches 165°F.
• Cook rice in a saucepan or rice cooker per package directions.
• Remove lime leaves. Stir curry.
• Serve over rice. Top with cilantro and lime wedges.

Family Picky Tip

• Skip the chili in the pot and add it to adult bowls only. Kids get a mild, sweet mango curry.