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  1. #1
    tigress's Avatar
    tigress is offline Retired Female Moderator
    Join Date
    Nov 2001

    Chicken In Thai Curry Sauce

    Yield: 4


    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


    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. Makes a good cheat meal! Serve with some sticky rice and mango martinis!

  2. #2
    Tobey is offline Retired IRON CHEF Mod
    Join Date
    Dec 1969


    Ahhh Grasshopper,
    You have neglected your training I see. Confucious say," one who does not count calories has horse with sore back."
    Just messing with you girl.
    Thanks for the reciepe.

  3. #3
    xenithon is offline Member
    Join Date
    Sep 2001
    South Africa
    great recipe! I saw something similar on some cooking problem a while ago an tried it - awesome stuff.

    sorry to be a pain, but:

    2 tbsp vegetable oil, grated

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