Tag Archives: Chillies

Fruity Friday’s… The chilli and yes it is a fruit!

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Oh Yes! It is a fruit!

I expect you were wondering when I was going to get around to one of my favourite fruits, The Chilli Pepper… Chillies are in season all year round here…although a pepper’s hotness is generally determined by genetics, the environment can play a role. Long hot days cause peppers to produce more capsaicin, the specific alkaloid that delivers the spicy kick…The chillies I am picking at the moment have certainly racked the heat up a bit..they are spicy hot babies…

This wonderful versatile fruit which some love to hate… Are the fruits from the flowers of the Nightshade plant family. Mainly eaten as a vegetable but most definitely it is a fruit.

Chilli peppers are a rich source of spicy-hot capsaicin. They are also very high in antioxidant carotenoids, which are linked with many health benefits. … Capsaicin: Is one of the most studied plant compounds in chilli peppers.

Did you know? Chilli has seven times the Vitamin C of an Orange. Also, a big bowl of chilli can help you lose weight? It is because the capsaicin in the chillies and peppers used to make a chilli raise your metabolic rate…

chilli-con carne-chilli peppers

Chilli Con Carne

  • 500 gm lean minced Beef ( I use pork) as I can’t get minced beef here.
  • 1 tbsp Olive oil
  • 1 large onion chopped
  • 1 red or yellow pepper chopped
  • 3-5 garlic cloves, peeled and chopped
  • 2-inch piece of fresh ginger finely chopped
  • 1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 pint of fresh-made beef or vegetable stock
  • 400 gm fresh chopped tomatoes
  • 1/2 tsp dried marjoram
  • 1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
  • 2 tbsp tomato purée
  • 410 gm can red kidney beans, drained or pre-soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic, ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook, stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

Now what can be better than a Smokin hot chilli sauce this recipe was gifted to me by my friend Susan and it is awesome…Thank you, Susan, it is now my go-to chilli sauce…

Chilli- hot-red-fiery sauce

Let’s Cook!

This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked applewood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars.

It is then ready to use as a spread on your bacon sandwich, to coat your meats and is a great base for chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillies and garlic.

NOTE:

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

Do you like something a tad sweeter??? Then this Thai Sweet chilli sauce may be for you??

Sweet- chilli-sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional… Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened.

Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop-bought sauces and without the preservatives.

Enjoy!

Chilli plant- hot- spicy- Thai chillies

One of my favourite fruits…The chilli…

The chilli and lots of other fruits are in season in September and of course, eating fruits in season brings many benefits to your health and the taste…of course, depending on which zone you are in the world fruit seasons and types vary to what they do here…what doesn’t change is why we should eat the fruit in season …I have listed the benefits below but it really is a no brainer as fruit in season is glorious…

  1. Richer flavour – Produce that is picked when it’s fully ripened tastes amazing. If your product is coming from across the US or another country, it is picked before it’s ripe. As it travels to your local grocery store, it ripens in a cardboard box, often after being sprayed by chemicals to prevent it from ripening too quickly…who hasn’t been tempted by those strawberries out of season and at a far higher cost both in pennies and their carbon footprint to find the taste was a great disappointment…Hands up I have in the past but no more…I have learnt that lesson the hard way…
  2. Better nutrition – When produce is picked before it’s ripe, the nutrients do not fully develop in the flesh of the fruit. Plants need the sun to grow and picking them before they are ripe cuts off the nutrient availability. Genetic modification is also sometimes used, which can alter how the crop was naturally supposed to be consumed. Also, if you eat seasonally, you are guaranteed to consume a variety of produce, which will assist you in eating a healthier, balanced diet.
  3. Environmentally friendly – As produce is transported from other areas, it requires gas to get the product to the store. This fuel charge is something often added to the cost of the food upon delivery, not to mention what this does to the carbon footprint.
  4. Community benefit – Buying your produce from local farmer’s markets and Community Supported Agriculture (CSA) is a great way to build community, but also allows you to feel more connected to where your food is coming from and who is growing it…I think we owe our families that and ourselves…

Don’t forget it is National Organic Month…if you missed my post yesterday explained what constitutes an organic product…

Thank you for reading, I do hope you have enjoyed it…  I am looking forward to your comments. Thanks, Carol xxxx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Have a great weekend, stay safe and be well xx

 

 

Fruity Fridays…Pretty Dragon Fruit.

 

Dragon fruit

Good morning and welcome to the revamped Fruity Fridays which are posts I published a couple of years ago and have updated …Today it is the beautiful Dragon fruit…Yesterday we received a surprise visit from our Thai family who always bring us goodies lovely freshly harvested goodies…Yesterday it was some beautiful dragon fruit and the bonus was they are red-fleshed…

A box of lovely red bananas and lots of beautiful limes which means I have been trawling my recipes and have decided to preserve some of the limes..make my lime and almond gluten-free cake again and I may attempt a key lime pie…

My breakfast this morning was, of course, green tea and some lovely fresh dragon fruit it was so delicious……

I will now tell you some more about this lovely tropical fruit and there will also be some delicious recipes including a smoothie…

Dragon Fruit

Such a pretty coloured fruit and it just looks so exotic, doesn’t it? Also, known as Pitaya fruit or in Thailand(Kaeo Mangkon). Rich in Vitamin C, B1, B2, B3 and the minerals iron, calcium & phosphorus and one fruit is only 60 calories so a good for you fruit.

It is also said to help lower bad cholesterol levels and its high fibre content can also assist with poor digestion and constipation.

Of course, it also makes excellent smoothies, you can sip your smoothie while it works on your hair follicles..yes if you put the juice on your scalp it will keep the hair follicles open so it’s great for tinted hair.

I am really getting into this smoothie making and today I think is one of my favourite smoothies. I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.

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Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of  Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then into the liquidiser and a blitz for a minute and voila a lovely smoothie.

Skin Problems?

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Troubled with acne and spots then make a paste from a slice of the dragon fruit apply to the affected areas of your face or skin then rinse off with water. Use twice daily for the best results.

The sap of the dragon fruit is also used by making aqueous extracts of its leaves, bark and fruit pulp and is said to aid wound healing and burns.

I then got to thinking about a recipe I came across all these beautiful desserts..brilliant pink Pannacotta’s..but I am not a dessert person as you know unless it’s a high day or holiday…haha….. Often served on a mixed fruit platter here or in little tarts…

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This recipe for Dragon Chicken..…is quick, easy and so tasty….not a dragon fruit in view but hey ho….it’s in the name…lol

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Let’s Cook!

  • 1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

  • 1 egg white
  • 1/2 tsp pepper
  • 2 tbsp cornstarch/arrowroot
  • 1 tbsp soy sauce
  • Salt to taste.

Mix all the sauce ingredients together and coat the chicken thoroughly leave to dry for 30 minutes.

Heat some oil 375 degrees and cook chicken in batches until it is crispy.

For the sauce

  • 2 tsp of finely chopped garlic
  • 1 tsp red pepper flakes
  • 1 tsp of finely chopped ginger
  • 3 tbsp tomato ketchup
  • 1 tbsp of soy sauce
  • 1/2 tsp of sugar

Mix all these together. Heat 1 tbsp oil in a small pan and add the mixture when the sauce comes to the boil add the chicken and heat for a further 1-2 minutes.

To serve garnish with chopped spring onions, niblets of sweetcorn/peas and or sliced green chillies.

I, of course, would add more chilli flakes and probably a tsp more ginger…just saying..lol…But as you know my mantra is TASTE and TASTE again… until it is perfect for you…

Enjoy!

Until tomorrow …When I will be back with Saturday Snippets have a lovely day and just a reminder if you go out to wear a mask and practise social distancing. xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all are having a fabulous week and stay safe these are troubling times xx

 

 

 

 

 

Fruity Friday’s…Pomelo…

 

Welcome to Fruity Friday’s today I am showcasing a fruit which is similar to the grapefruit but without the bitterness associated with the grapefruit called the Pomelo.

The Pomelo is native to Asia and grows in abundance here it is also one of the original citrus species.

We were lucky to have a pomelo tree in the garden in our previous house…

It ripens from a pale green to yellow when fully ripe and has a sweet white flesh it also comes in a pink and red which is rarely seen much here.

With a thicker skin and a much larger fruit than the grapefruit, it is very popular in Thailand and can be found everywhere, segmented and sold with a  chilli/sugar mix for dipping.

Mostly the skin is discarded but makes a lovely marmalade it is also sold candied here or dipped in chocolate.

I freeze part segments and use instead of ice cubes in my drinks…A tip I was given by my Russian friend and it pairs very well with Vodka…

Did you know? The Liqueur made with honey and brandy was one of the ingredients in a cocktail called Forbidden Fruit which dates back to the early 20th century. It is also an ingredient in the famous Dorchester Cocktail…The Martinez!

The pomelo is also known as Jabong or Jambola and in its early days was also called grapefruit or Shaddock named after a Captain Shaddock who sailed ships for the East India Shipping Company. Which is why in very early recipes you will find a reference to the grapefruit but also reference to the sweetness which the grapefruit does not have. Quite confusing…

Thais eat it raw or use it in salads if you can’t get pomelo then pink grapefruit can be used as it is sweeter and not as bitter as the yellow grapefruits. Pomelo is also drier and not so messy as other citrus fruits to eat raw.

Packed with vitamin C and lots of Potassium it is a beneficial fruit to eat healthwise and is found to be helpful in combating urinary tract infections.

My favourite recipe is called Yum Som O  in Thai.

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Pomelo or( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled prawns.
  • 1 Sm cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Let’s Cook!

Set a pot of water to boil on the stove. Add the prawns and boil for just a few minutes, until the prawns turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or a wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with the shallots frying in a little oil until golden and crispy then tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo:

Remove as much of the white peel/pith as possible from the fruit. Break into bite-size pieces or as I do shred a little finer – 3 to 4 cups is a good amount.

Put the prepared fruit in a salad bowl.

Add the cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together:

Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce.

Your salad is now ready to serve.  Top with reserved coconut, nuts, shallots and shredded lime leaf.

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is a personal preference.

Pomelo is also lovely mixed with rocket, walnuts some feta cheese and a light dressing…Play with it …It is a lovely fruit mixed with salad ingredients.

They make refreshing sweet fruit salads when combined with pomegranate seeds and lychees.

Despite their size, pomelos only yield enough flesh for one person if eaten plain for breakfast.

When buying a Pomelo choose a fruit which is heavy for its size.

That’s all for the pomelo if you are lucky enough to be able to find one then enjoy…it pairs very nicely with just chillies and fish sauce or as in the salad above.

Please stay safe and be well…Tomorrow I will give you the recipe for the pretzel bread I have baked today it actually looks like a pretzel…xx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all stay safe and healthy xx

 

 

Krapow( grapow) Moo Pork with Basil

 

ingredients for grapow Moo

Krapow Moo is my favourite Thai dish and one which we often have for brunch..we are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chillies and garlic together in my pestle.

Ingredients: This serves 3/4.

  • 200 gm Pork mince
  • 4 snake beans cut into 1/4 inch slices.If you can’t get the beans pictured then ordinary green beans will be fine.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil  Leaves picked and as you can see from the photo I use quite a lot.
  • 2 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy.
  • A splash of cooking oil…I use Coconut oil.
  • Good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Peel garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the minced pork( chicken) and stir until cooked 3-4 mins.

Add all sauces and stir cooking for 1 minute. Add a little hot water if the sauce is too strong.

grapow moo cooking adding herbs
Then add the green beans and cook 1 min then add Grapow and stir until wilted.
Taste and adjust seasoning if necessary.

grapow- krapow-egg-pork

Serve with rice and a fried egg which is traditionally how Thais eat this dish.

herb grapow

N.B.Holy Basil is available now in many Asian stores throughout the world.

Please note I have put for example 1-5 chillies it all depends on how hot you like your food and the same with garlic I love lots of garlic and herbs BUT as I always say start with a litle you can always add and most importantly TASTE AND TASTE again and again while you are cooking trust your palate…

Enjoy!

Asian Beef Brisket.

Not exactly fruity Friday…But chillies are a fruit….Trying to write on this damm iPad is not easy…..This is a post from my archives …I hope you enjoy and that normal service will be resumed soon ……Now back to my book 🙂 xxxx

Retired? No one told me!

sam_7679

This dish is wonderful, full of lovely Asian flavours…. On my birthday my son asked me what I wanted him to cook for me ( this was) a few birthdays ago….I chose this dish…It needs slow cooking but is well worth it…you can put it in and get back to your writing( if that’s ) what you do and who doesn’t like those dishes???

Beef is a bit hit and miss here ..butchering( properly) and hanging the meat is not widely done by many but I have found a man who does…but for quickness, we sometimes use Pork Hip which by the way is tonight’s dinner…Oh Yum 🙂

INGREDIENTS:

2k Beef Brisket

500ml beef stock

200ml clear honey

400gm shallots cut into quarters

5 garlic cloves, crushed

2tbsp oil…I use coconut oil.

FOR THE SAUCE:

250ml rice wine

70ml light soy sauce

70ml dark soy sauce

100gm fresh ginger finely chopped

2 large…

View original post 274 more words

Thai Mango Chicken

I love mangoes and chicken and this is a match made in heaven…Mangoes are plentiful here and I am always looking for ways to use them apart from smoothies and crispy chicken goes really well with the sauce and it has chilli…Enjoy!

Mango tree in garden

For the Mango Sauce:

  • 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
  • 1 red chilli, de-seeded and diced, or 1 tsp chilli sauce or 1/2 tsp dried crushed chilli
  • 1 tbsp rice vinegar.
  • 1 1/2 tbsp soy sauce
  • 2 tbsp fish sauce
  • Juice of 1/2 lime
  • 1 tbsp brown sugar
  • 1 thumb-size piece ginger, sliced
  • 3 cloves garlic
  • 1/4 tsp turmeric
  • 2 kaffir lime leaves, Take out the vein and roll and finely shred.

For the Chicken:

  • 1 cup all-purpose flour (or rice flour)
  • 1/2 tsp salt
  • 2 to 3 chicken breasts, cut into 2-inch-long pieces or you can cook the chicken breasts whole and slice..I have tried both ways and think I prefer to slice first.
  • 1/4 cup oil for pan-frying
  • 1 red bell pepper
  • 1/2 to 1 mango, cut into chunks (to finish the dish) optional.
  • 3 to 4 tbsp coconut milk or water.
  • 1/4 to 1/2 cup fresh coriander, chopped. 

Let’s Cook! 

Place the 2 ripe mango cut into chunks, red chilli, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric and kaffir lime leaves in a food processor or blender. Blitz well, until more or less smooth.

Taste the sauce.

You should have a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chilli. If not salty/flavourful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Play with your flavours add a little at a time and keep tasting as you can always add more it is harder to adjust the balance if you have put too much of one thing in…Just keep tasting…

Set to one side.

Then In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat evenly.

Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on a paper towel.

Lastly, put a pan over a medium-high heat and add the mango sauce plus red pepper. Bring to a gentle rolling boil, then reduce to a simmer and cook until the peppers have softened but are still a little crispy

If the sauce becomes too thick, add 3 to 4 tablespoons water.

Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango). Simmer briefly, just until everything is hot.

Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chilli if desired.

Transfer to a serving dish. Sprinkle with fresh coriander or some lightly pickled vegetables or deep fry some julienned vegetables and serve with  Thai jasmine-scented rice or rice of your choice.

Enjoy!

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Enjoy the rest of your weekend I hope you have a lovely Sunday and the weather is kind to you xxx