tonight’s dinner’s shopping list:
mushrooms, red onion, dark meat chicken (boneless skinless thighs are readily available at the store, and taste much better with this one. for all the fat freaker-outers, sub breasts), an extremely ripe mango, dried shredded (unsweetened) coconut, cilantro, red/orange/yellow bell pepper, raw diced garlic, and ginger (diced or puree).
cut everything into bite-size pieces. heat your pan to med-hi. drop in enough olive oil to coat the pan bottom, rotating the pan to do so. sprinkle in a generous amount of sesame seeds. they will quickly toast & sizzle, at which point, toss in the onion, mushrooms, and chicken. stir to coat in sesame, and to prevent sticking into the pan too much. when the outside of the chicken is cooked, add in the cilantro, coconut, and bell pepper. after all the veggies are cooked, add in a dollop of garlic (ginger is optional, add now if you like it) and the mango. as you stir it up, a lot of the mango will mash up to lightly coat the rest, and won’t be in solid chunks anymore, which is just fine.
to finish, add a little of the sauce of your choice. i had a mild creamy thai spice sauce, that worked very well, but you can use curry powder mixed into coconut milk, white wine, or even a little bit of mango juice. if you like things very hot, add chiles or lots of curry to get it to that 5-star thai mouth-meltdown.
serve over or with fancy rice. yum!