How To Impress Your Mail-Order Bride 101
I've just found this fabulous community and wanted to share a favourite old recipie that I listed on my LJ last year. Nice to meet ya sweets!
As I have previously professed I have a new found love affair with curries and as much as I love Saffron sometimes I need to save a few pennies. I came up with the Thai (ish) style curry above which will have your Thai mail order bride shaking in her…..tastebuds.
Without any further rambling on the first paragraph that noone really reads I present to you:
British Cowgirl’s Thai Style Chicken and Mango Curry
Serves 2-3 depending upon how much of a pig you are. If you’re like me you’ll only have two servings *looking sheepish*
Rounding the Troops:
Infantry:
2 boneless, skinless chicken breasts
1 Lime
1½ tbsp sugar
¼ tsp ground cumin
¼ tsp ground coriander (aka cilantro)
1tsp turmeric (or saffron if you're really splash)
1tbsp olive oil
1tbsp Nam Pla or fish sauce
¼ tsp dried chilli flakes
1tbsp pureed lemongrass or 1inch piece of fresh lemongrass finely sliced
Commanding Officers:
¼ Ground pepper
½ inch chunk of fresh peeled ginger or 1tsp ground ginger
½ onion
1 clove garlic
1 mango
1 tin of coconut milk
Voluntary Army:
Fresh coriander leaves (aka cilantro) chopped
Battle Plan:
Dice your chicken breasts into chunks that you would actually want to bite down on and squeeze the lime over the top getting out all of the juice (pretend it’s your high school boyfriend’s head).
In your fab but unphotogenic knockoff le creuset pot add the sugar, cumin, coriander, turmeric, olive oil, chilli flakes, lemon grass & fish sauce (which is to Thai cuisine as salt is to ours - if you can’t get a hold of this use ½ tsp salt but do try cuz it makes the dish! You should be able to get it in the Asian section of your supermarket)
Mix it up and if you’re a good little cook leave this to marinate for around four hours. If you an obnoxious punk like me forget the last sentence and move on.
Roughly chop the onion and place the onion, garlic and ginger into a food processor and hit frappé! If you don’t have a food processor all I can do is ask *teary eyed* why not? *Sniff* without it you’ll have to mince the garlic, onion and the ginger and that takes far too long. Learn the way of the food processor Daniel san. It will save you loads of time!
Place the contents of your beloved food processor into the pot and add the black pepper stir together
Hedgehog your mango (score a checkerboard on the surface, pop the skin inside out and then cut against the skin for easy diced mango) and put aside.
and finally onto cooking. Brown the chicken in the pot by stirring constantly. This should take around 7 mins if it takes 8 I’ll disown you….just kidding! 8 will be ok if you have to but let it be known that your mother and I would prefer it if you didn’t have to rebel so much. Just know that we love you ok?
Now add the coconut milk and stir in and try not to be freaked out with the colour. It will change!
add the hedgehoged mango
and simmer for the next 10-15 mins until all bubbly and fluffy. Oh and you better stir frequently or well do I really have to tell ya? Go ahead and find out if you dare but don’t come crying to me *wink*
Serve into bowls and top with the fresh coriander. Mmmmmmmmmm
I served this with naan breads which you dip in the luscious sauce. I know I made this last night but I’m drooling still - not to toot my own horn or anything.
Alternatively you can serve it with rice and for an extra kick add the lime rinds from the beginning of the recipe with the rice into the pot to boil and cook as usual. Chuck them away when you serve the rice; it’ll add an awesome flavour kick.
For those of you who haven’t ever had a curry I totally recommend you get your training wheels with this.
Toodles My Sweets - Ariane