So about that case of mangos…
They’re going fast.
Derek ate three today on his own. Two in the morning and one right after dinner. I caught him over the sink sucking what he could off of the core. At least I know he likes them.
Tonight’s mango themed dinner was originally inspired by this recipe for Coconut Curried Pork. Only I ditched a few of the ingredients, added a few of my own, and swapped around this and that to make something almost unrecognizable from the original. The results were fabulous. Viva la mango!
Coconut Mango Curry with Shrimp
- 2 tablespoons sesame oil
- 1 small yellow onion
- 2 small red potatoes
- 2 sweet peppers
- 1 cup chopped broccoli
- 1 cup sugar snap peas
- 1 mango
- 1 can coconut milk
- 3 tablespoons roasted red chili paste
- 1 lime
- 1/2 lb of shrimp
- brown rice
Start by chopping the onion, potatoes, peppers, and mango into bite sized pieces. Get the pan nice and hot, drizzle with the sesame oil, and add the onion and potatoes. Let the onion and potatoes cook for about 5 minutes, then add add the broccoli, snap peas, and mango.
Let the veggies cook for a few minutes, then pour the the coconut milk over top and mix in the red chili paste and the juice from 1/2 the lime.
Bring everything to a boil before covering the dish and letting it cook on low for 20 minutes.
In the last 5 minutes add the shrimp and the juice from the other half of the lime.
Serve with brown rice.
I even surprised myself with how great this turned out. There was just the right mix of sweet and spiciness and plenty of veggies and shrimp to fill us up. Derek enjoyed it so much that he finished off whatever remained in the pan, then proceeded to slurp up any juice that was in his bowl.
Mango for the win!
My afternoon snack was a mix of nuts, dried fruit, and peanut butter Cherrios.
Dessert was a serving of Moose Tracks Ice Cream.
And now it’s time for bed.