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
- 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
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
- Iron 27.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 19.0
- Vitamin C 23.0