This is a print preview of "Chicken In Thai Curry Sauce" recipe.

Chicken In Thai Curry Sauce Recipe
by Global Cookbook

Chicken In Thai Curry Sauce
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  Servings: 4

Ingredients

  • 4 tsp mild Thai red curry paste
  • 2 Tbsp. vegetable oil, grated
  • 1 Tbsp. grated ginger, root
  • 2 lrg garlic, cloves, chopped
  • 1/2 tsp grated lemon, rind
  • 1/4 tsp salt
  • 4 x boneless skinless chicken, breasts
  • 1 can coconut lowfat milk
  • 1 x mango
  • 1/4 c. finely shredded basil

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.