Chicken in Thai Curry Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 434 |
| pro | 28 g |
| total fat | 31 g |
| sat. fat | 19 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 67 mg |
| sodium | 217 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 27 |
| vit A | 19 |
| vit C | 23 |
| folate | 9 |
Canadian Airlines executive chef Jean Pierre Guerin was pleased to share this delicious dish with our earthbound test kitchen. He suggests serving it with Thai jasmine rice and stir-fried vegetables — green beans, asparagus or broccoli.
Ingredients
- 4 tsp mild Thai red curry paste
- 2 tbsp vegetable oil
- 1 tbsp grated gingerroot
- 2 large garlic cloves, minced
- 1/2 tsp grated lemon rind
- 1/4 tsp salt
- 4 boneless skinless chicken breasts, (about 1 lb/500 g)
- 1 can (14 oz/400 mL) coconut milk
- 1 mango
- 1/4 cup finely shredded basil
Preparation
In resealable plastic bag, combine curry paste, 1 tbsp (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 for 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.
Additional information :
Tip: Mild Indian curry paste can replace the Thai curry paste.
- Keywords : Main Course; Thai; Stir Fry; Chicken; Mango;
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