This is a curry chockful of pure, unadulterated YUM.

Ingredients

GROUP A: CHICKEN

• 8 - 10 oz boneless, skinless chicken breast

• 1/2 tsp finely minced ginger

• 1/2 tsp finely minced serrano pepper

• 2 tbsp finely minced cilantro

• 1/2 tbsp finely minced mint

• 1/2 tsp ground cumin

• 1/4 tsp ground paprika

• 1/4 tsp ground coriander

• 1/4 tsp ground garlic

• 2 tsp rice vinegar

• Salt & pepper, to taste

GROUP B: GARNISHING

• 2 tsp desiccated coconut

• 1 clove garlic, roughly chopped

• 1 tbsp oil

• Mint leaves (optional)

• Cilantro leaves (optional)

• Sliver of ginger, very thinly sliced

• Lime wedges

• 1 tsp heavy cream (optional)

GROUP C: CURRY

• 3 cloves garlic, finely chopped

• 1 tsp finely minced ginger

• 1/3 cup finely chopped onion

• 1 tsp lemongrass paste

• 1 1/2 tsp mango purée

• 2 tbsp water

• 1 1/2 cup coconut milk

• 1/2 tsp lime juice

• 5 - 6 drops fish sauce

• 1 tsp sriracha sauce

Method

• Marinate the chicken: Cube the chicken breast into 1/2-inch pieces. Add to a medium bowl with all the other Group A ingredients and rub the chicken pieces well to ensure that each one is completely coated with the marinade. Set aside.

• Prep the garnishing: Add the desiccated coconut to the cook pot, and sauté it on medium-low heat, till is light-to-medium brown, then transfer it to a small bowl. Add the oil to the pot and heat turn up heat to medium-high. Once the oil is shiny and hot enough, add the chopped garlic bits and fry them till they are well browned and crisp. Turn down the heat to low. Lay out a paper towel on the chopping board and transfer the garlic bits onto it, to soak up any excess oil. Slice the ginger into long, thin sections. Set it all aside.

• Cook the chicken: Increase the heat under the pot to medium and add the chopped garlic, ginger, and onion (from Group C). Sauté till fragrant and the onion is slightly translucent. Toss in the marinated chicken pieces and cook till they are well browned, stirring frequently.

• Make the curry: Once the chicken is well browned, add all the other Group C ingredients to the pot and mix thoroughly. Increase heat to high and boil the mixture for 2 - 3 minutes, then reduce heat to medium-low, cover the pot, and let the curry simmer for 18 - 20 minutes. Stir occasionally while it simmers.

• Transfer to a bowl when done, top off with all the prepared garnishing, and drizzle the heavy cream. Serve warm!

Please the seul: Use the slightly thickened leftover curry to make some Asian-inspired tacos topped with red radish, scallion greens, cilantro, and toasted coconut bits.