Have to say it was really odd being away from my kitchen for so long, without the interweb and all you crazy readers out there.
But I'm back baby!
My boys went on their yearly "boys only" trip to Atlanta and me, well, I went to Ft. Erie, Ontario to visit a dear friend.
Jane has known me since I was 18. She knows a lot of things about my life but most of all she knows that I love food. Good food.
I had been promised a red curry mango chicken dinner for the past few years. I was beginning to think I was never going to have it since we don't see each other all that often.
Obviously the week was not going to be complete without this meal.
It didn't disappoint. Not. At. All.
Firm but ripe mangoes. Spicy (but not burn your tastebuds) red curry. Chicken. Veggies.
I adored this dinner.
Thinking it over, I adored having the time to eat this dinner with her.
Thank you my friend for nearly a weeks worth of companionship, fun, and food!
I'm listening to: Sittin on the Dock of the Bay - Otis Redding
Jane's Red Curry Mango Chicken
2 cans coconut milk
1 large vadilia onion, sliced
sugar snap peas
2 firm but ripe mangoes
1 tbsp. red curry paste +1 pkg. Thai red curry mix
Prepare your vegetables, cut the mangoes, slice the red peppers, chop up the onion, wash and trim the peas and set aside.
In a deep non stick skillet brown the chicken cubes with the juice of 1 lime and a dash of chili flakes for about 5 minutes or until no longer pink.
Add in the coconut milk and pastes. Stir with a whisk to incorporate all the spices.
Bring to a boil for a few minutes then lower the temp to a simmer for another 5 minutes or so.
Add in the onion, mango and peas.
Cook another 5 -7 minutes.
We added the pepper and bean sprouts in last as we wanted them slightly warmed but crunchy.
Serve over rice.
Hope I didn't forget anything!