One of my favourite dishes at our local Thai restaurant is Mango Chicken Curry. It is spicy and delicious, and I have come up with a version that is easy to make at home, especially when yellow Atuflo mangoes are available. The first ones of the season are in the stores this week, so I used them for this supper dish.2 cooking onions sliced
1 tbsp oil
3-4 small chicken breasts, or 250 g extra firm tofu, diced in 1/2 inch pieces
Heat oil and cook onions and chicken until chicken is no longer pink.
Slice
1 green pepper
2 red peppers
4 oz mushrooms
1-2 mangoes, diced or sliced
Add to wok and cook until tender crisp. I sometimes add some chopped spinach or other dark leafy green to this mixture.
2-3 tbsp curry paste ( I use Patak's hot curry paste)
1/3 c coconut milk is a nice addition if you have it on hand.
Add curry paste and mix until everything is well blended with the spices. Serve with rice.
Serves 4-6
