Mango Curry with Jasmine Rice Inspired by Dana from the Minimalist Baker

Cook Rice & Prepare Ingredients:

In a medium pot, bring 1¼ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork. Mince shallot. Peel and mince the ginger and garlic. Thinly slice ½ the red chili. Medium dice capsicum. Using a sharp knife, slice the mango on either side of the stone. Score a lattice into the flesh, being careful not to cut through the skin. Gently push out the flesh, slice off the cubes.

Start Curry:

Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, garlic, and the red chili (adding to your taste). Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently. Add the red curry paste (Note: it's quite spicy, so if cooking for kids, start with half. You can always add more.) and stir, and cook for 2 minutes more. Add coconut milk, 1 tsp sugar, sea salt, soy sauce, turmeric and stir. Bring to a simmer over medium heat.

Simmer Curry:

Once simmering, add capsicum and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the capsicum and infuse them with curry flavour. In the meantime, juice ½ the lemon and cut the remainder into wedges.

Cook Broccolini:

In the meantime, bring a medium pot of water and a pinch of salt to boil over high heat. When water is boiling, add broccolini and cook until bright green, about 2 minutes. Thoroughly drain.

Adjust Curry:

At this time, taste and adjust the flavour of the curry as needed. Add more sugar for sweetness or sea salt for saltiness. Don't be shy with seasonings - this curry should be very flavourful. Once the broth is well seasoned and the capsicum is softened, add mango, cashews and lemon juice, then simmer for 3-4 minutes more over low to medium-low heat.

You Plate It:

Divide curry between plate. Serve over rice and broccolini. (Tip: This dish is elevated with the addition of more lemon juice). Enjoy!