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Chicken in Thai Curry Sauce

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Chicken in Thai Curry Sauce

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Recipe summary

Delicious chicken breast prepared with citrus, coconut and Thai curry paste.

Preparation time:
Cooking time: 15 minutes
Yield: 4

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

Directions

  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.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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