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Add a photoServings: 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
- In re-sealable plastic bag, combine curry paste, 1 Tbsp. (15 mL) of the oil, ginger, garlic, lemon rind and salt; add in chicken.
- Seal and turn to coat.
- Chill for at least 1 hour or possibly up to 12 hrs.
- In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate.
- Stir coconut lowfat milk into pan; bring to boil, scraping up any brown bits from bottom of pan.
- Boil for about 5 min or possibly till thickened slightly.
- Return chicken to pan, turning to coat.
- Reduce heat to medium-low; simmer for about 10 min or possibly till chicken is glazed and no longer pink inside.
- Meanwhile, peel and pit mango; cut into matchstick-size pcs.
- Stir into pan.
- Serve sprinkled with basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 615 | |
| Calories from Fat 350 | 57% |
| Total Fat 41.39g | 52% |
| Saturated Fat 30.72g | 123% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 241mg | 10% |
| Potassium 589mg | 17% |
| Total Carbs 51.56g | 14% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.0g | 4% |
| Protein 14.8g | 24% |
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