I got this out of Cooking Light, and it is SO GOOD. I think you could reasonably substitute tofu for the chicken. I would try, but I fear the dreaded boob-rash. This is great as left-overs too - the flavors get even more intense. It is a nice combination of spicy and sweet.
Chutney:
2 cups diced peeled ripe mango (about two mangoes)
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon chopped peeled fresh ginger
1/2 teaspoon salt
Chicken:
1 teaspoon olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
1 to 2 teaspoons thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (about 2 cups uncooked pasta)
2 tablespoons chopped green onions (Optional)
1. to prepare chutney, combine first 9 ingredients in a medium saucepan; bring to boil. Reduce heat, and simmer 15 minutes or until most of the liquid evaporates and mixture is thick, stirring occasionally.
2. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; saute 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions if desired.
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