Thai mango chicken, glazed carrots and coconut rice

Ingredients

Coconut Rice :

• 2 cups Thai jasmine-scented white rice
• 1 cup good-quality coconut milk
• 2 cups water
• 2-3 Tablespoons dry shredded unsweetened coconut (baking type)
• 1/2 teaspooon salt

Glazed Carrots:

• 3 cups carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces
• 3/4 cup water
• 2 tablespoons light soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1 teaspoon Chinese five spice powder