Chicken in Thai Curry Sauce

chicken in thai curry sauce 150 Image by: chicken in thai curry sauce 150 Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 4 teaspoons mild Thai red curry paste
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated gingerroot
  • 2 garlic cloves minced
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1 can coconut milk
  • 1 mango
  • 1/4 cup finely shredded basil

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 217 mg
  • Protein 28 g
  • Calories 434.0
  • Total fat 31 g
  • Cholesterol 67 mg
  • Saturated fat 19 g
  • Total carbohydrate 13 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken in Thai Curry Sauce

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