Chicken In Thai Curry Sauce
Yield: 4
Ingredients:
4 tsp mild Thai red curry paste
2 tbsp vegetable oil, grated
1 tbsp grated ginger, root
2 large garlic, cloves, minced
1/2 tsp grated lemon, rind
1/4 tsp salt
4 boneless skinless chicken, breasts
1 can coconut milk
1 mango
1/4 cup finely shredded basil
Directions:
In re-sealable plastic bag, combine curry paste, 1 tablespoon (15 mL) of the oil, ginger, garlic, lemon rind and salt; add chicken.
Seal and turn to coat.
Refrigerate for at least 1 hour or up to 12 hours.
In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate.
Stir coconut milk into pan; bring to boil, scraping up any brown bits from bottom of pan.
Boil for about 5 minutes or until thickened slightly.
Return chicken to pan, turning to coat.
Reduce heat to medium-low; simmer for about 10 minutes or until chicken is glazed and no longer pink inside.
Meanwhile, peel and pit mango; cut into matchstick-size pieces.
Stir into pan.
Serve sprinkled with basil.
Sorry, I don't have the nutritional counts. I haven't exactly been counting calories lately. :blush: Makes a good cheat meal! Serve with some sticky rice and mango martinis!
