Chicken In Thai Curry Sauce Recipe

Ingredients

4 teaspoons mild Thai red curry paste (20 mL)

2 tablespoons vegetable oil (25 mL)

1 tablespoon grated gingerroot (15 mL)

2 large garlic cloves, minced

1/2 teaspoon grated lemon rind (2 mL)

1/4 teaspoon salt (1 mL)

4 boneless skinless chicken breasts,

(about 1 pound/500 g)

1 can coconut milk (14 ounces/400 mL)

1 mango

1/4 cup finely shredded basil (50 mL)

Preparation

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. (Feel that curry burn, Oooohhhh!)

In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate. (Don’t trip)

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. (I swear, the Mango is key)