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Chicken In Thai Curry Sauce

chicken - breast, curry, thai

4 teaspoon mild Thai red curry paste
2 tablespoons vegetable oil
1 tablespoon grated gingerroot
2 large cloves garlic; minced
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
4 boneless skinless chicken breasts; about 1 pound
1 can (14 oz) coconut milk
1 mango
1/4 cup finely shredded basil

Serve with Thai jasmine rice and stir-fried vegetables green beans, asparagus or broccoli. In resealable plastic bag, combine curry paste, 1 tablespoon 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. 11L- Meanwhile, peel and pit mango; cut into matchstick-size pieces. Stir into pan. Serve sprinkled with basil. TIP: Mild Indian curry paste can replace the Thai curry paste.

Contributor: Canadian Living Magazine - October, 1999

Yield: 4 servings

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