Sweet and savoury flavours in this Thai inspired mango red curry dish will make you cry with happiness. Add in the fact that it is quick and simple and you have your dream weeknight meal.

For the sauce:
In a blender, combine all the ingredients and process until smooth. Set aside.

For the chicken:
In a large, non-stick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 min.

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 min.

Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 min.

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 min, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly (it will thicken faster if you added the corn starch to the blender with the other ingredients).

Stir in the lime zest and add additional salt and pepper to taste, if needed.
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 min before fluffing with a spoon or fork and serving.
Serve the curry over the coconut rice, garnishing with fresh cilantro, if desired.

TIPS:
If you aren’t sure how you feel about fish sauce or you don’t have it on hand, you can try subbing in the same amount of soy sauce (although I will encourage you to try fish sauce at some point for the delicious, unique flavour it adds). Several people in the comments asked about frozen mango, so I thought I’d give a quick note that yes, I think it would sub just fine for the fresh mango. I’d try to let it thaw first and use about 12 ounces (a cup or so).
I mention this tip a lot when it comes to fresh ginger, but here again I’ll say it: no need to be intimidated by fresh ginger! Cut the knobby ginger into 1-inch pieces and toss into a quart-sized freezer bag. When needed in a recipe, pull a piece out of the freezer bag and immediately grate it (peel and all) on the small holes of a box grater or on a rasp grater. Super simple! Also, ginger paste in a tube is widely available now, and I usually keep it on hand – tastes just as good as fresh ginger in recipes like this.
If you don’t have curry powder or curry paste, you can make this dish with all curry powder (2 tablespoons total) or all curry paste (2 tablespoons total), keeping in mind it will change the flavour profile a bit. It’s super delicious made with the full amount of curry powder if using the sweet curry powder – yum!
To really speed up this meal, get the rice cooking before starting the sauce and chicken. For an Instant pot version of the rice, spray the insert of the Instant pot with non-stick cooking spray. In a 4-cup liquid measure, pour in the coconut milk and add chicken broth to get to 2 cups liquid (total). Add this mixture to the Instant Pot. Add 1 1/2 cups jasmine rice and the 1/4 teaspoon salt. Give a good stir. Secure the lid and cook on high pressure for 4 min. Let the pressure naturally release for 10 min before releasing the rest of the pressure manually. Fluff with a spoon or fork and serve.