Chicken In Thai Curry Sauce

Directions

1. In re-sealable plastic bag, combine curry paste, 1 Tbsp. (15 mL) of the oil, ginger, garlic, lemon rind and salt; add in chicken.
2. Seal and turn to coat.
3. Chill for at least 1 hour or possibly up to 12 hrs.
4. In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate.
5. Stir coconut lowfat milk into pan; bring to boil, scraping up any brown bits from bottom of pan.
6. Boil for about 5 min or possibly till thickened slightly.
7. Return chicken to pan, turning to coat.
8. Reduce heat to medium-low; simmer for about 10 min or possibly till chicken is glazed and no longer pink inside.
9. Meanwhile, peel and pit mango; cut into matchstick-size pcs.
10. Stir into pan.
11. Serve sprinkled with basil.