Chicken In Thai Curry Sauce

[tigress]

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

[Tobey]

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.
IC

[xenithon]

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

grated???