Easy Thai Red Curry Chicken

http://www.eatliverun.com/thai-red-curry-chicken/

1 tbsp coconut oil
2-3 tbsp ginger, grated
-----> sauté 2 min
2 chicken breasts, sliced thin
-----> sauté 2 min
3 tbsp Thai red curry paste
-----> sauté 2 min
2 cans coconut milk
1 can water
-----> bring to boil
4 baby bok choy, chopped
1 cup sweet potato fries, broken
-----> bring to boil, simmer
1 lime, juiced
1ish tbsp fish sauce
A bit of brown sugar
-----> simmer a bit (10 minutes?)


Super easy, super good. Needs red pepper, snow peas.

Mini Mango Upside Down Cakes

http://www.seriouseats.com/recipes/2013/05/coconut-mango-upside-down-cake-recipe.html

• 10 tablespoons (5 ounces) unsalted butter, divided, melted
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/4 cup shredded sweetened coconut, chopped
•  1 1/4 teaspoons baking powder
• 1. Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
• 2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
• 3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
• -subbed coconut oil for butter in pans, used muffin pans, added rum