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