Chicken In Thai Curry Sauce

• 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)

red curry, vegetable oil, gingerroot, garlic, lemon rind, salt, chicken breasts, coconut milk, mango, basil

Taken from www.epicurious.com/recipes/member/views/chicken-in-thai-curry-sauce-1208350 (may not work)