Chicken In Thai Curry Sauce Recipe

Name: Chicken In Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons mild Thai red curry paste (20 mL); 2 tablespoons vegetable oil (25 mL); 1 tablespoon grated gingerroot (15 mL); 2 large garlic cloves, minced; 1/2 teaspoon grated lemon rind (2 mL); 1/4 teaspoon salt (1 mL); 4 boneless skinless chicken breasts,; (about 1 pound/500 g); 1 can coconut milk (14 ounces/400 mL); 1 mango; 1/4 cup finely shredded basil (50 mL)

Servings: persons

4 teaspoons mild Thai red curry paste (20 mL)
2 tablespoons vegetable oil (25 mL)
1 tablespoon grated gingerroot (15 mL)
2 large garlic cloves, minced
1/2 teaspoon grated lemon rind (2 mL)
1/4 teaspoon salt (1 mL)
4 boneless skinless chicken breasts,
(about 1 pound/500 g)
1 can coconut milk (14 ounces/400 mL)
1 mango
1/4 cup finely shredded basil (50 mL)

1
In re-sealable plastic bag, combine curry paste, 1 tablespoon (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 up to 12 hours. (Feel that curry burn, Oooohhhh!)
2
In large skillet, heat remaining oil over medium-high heat; brown chicken all over. Transfer to plate. (Don't trip)
3
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.
4
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.
5
Meanwhile, peel and pit mango; cut into matchstick-size pieces. Stir into pan. Serve sprinkled with basil. (I swear, the Mango is key)

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons mild Thai red curry paste (20 mL), 2 tablespoons vegetable oil (25 mL), 1 tablespoon grated gingerroot (15 mL), 2 large garlic cloves, minced, and more.

Yes, Chicken In Thai Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Thai Curry Sauce

How did you like this recipe?

Frequently Asked Questions