1 Picture
Ingredients
- 4 teaspoons mild Thai red curry paste
- 2 tablespoons vegetable oil, grated
- 1 tablespoon grated ginger, root
- 2 large garlic, cloves, minced
- 1/2 teaspoon grated lemon, rind
- 1/4 teaspoon salt
- 4 boneless skinless chicken, breasts
- 1 can coconut milk
- 1 mango
- 1/4 cup finely shredded basil
Details
Servings 4
Preparation time 90mins
Cooking time 110mins
Preparation
Step 1
1. In re-sealable plastic bag, combine curry paste, 1 tablespoon (15 mL) of the oil, ginger, garlic, lemon rind and salt; add chicken.
2. Seal and turn to coat.
3. Refrigerate for at least 1 hour or up to 12 hours.
4. In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate.
5. Stir coconut milk into pan; bring to boil, scraping up any brown bits from bottom of pan.
6. Boil for about 5 minutes or until thickened slightly.
7. Return chicken to pan, turning to coat.
8. Reduce heat to medium-low; simmer for about 10 minutes or until chicken is glazed and no longer pink inside.
9. Meanwhile, peel and pit mango; cut into matchstick-size pieces.
10. Stir into pan.
11. Serve sprinkled with basil.
Review this recipe