Thai Mango Chicken Red Curry with Coconut Rice - The Perfect Puree of Napa Valley

Ingredients

• 4 oz. The Perfect Purée Coconut Puree, thawed
• 1 ½ cups jasmine rice
• 1 ¼ cups chicken broth
• 2 tsp. of The Perfect Purée Sweet Ginger, thawed
• 1 tsp. of The Perfect Purée Lemon Zest, thawed
• 1 ½ to 2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
• 1 yellow onion, thinly sliced
• 1 tbsp. olive oil
• 3 garlic cloves, finely minced or pressed through a garlic press
• 1 tbsp. red curry paste, add more if you want it spicier
• 1 tbsp. curry powder
• ¼ tsp. salt
• ½ bag of kale/spinach
• pinch of black pepper
• fresh cilantro, for garnish
• 4 tbsp. The Perfect Purée Mango Puree, thawed
• 1 can (13.5 oz. or 10.2 oz.) coconut milk, light or regular
• ½ cup chicken broth, low-sodium or regular
• 1 tbsp. fish sauce
• 1 tbsp. cornstarch, optional for a thicker sauce