| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Asian | November 19 | 1 | servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1/2 | c | Chopped shallots |
| 1 | tb | Thai red curry paste* |
| 1 | tb | Minced peeled fresh ginger |
| 1 | lb | Chicken tenders |
| 2 | cn | Unsweetened coconut milk**; (14-ounce) |
| 1/2 | c | Dried apricots; quartered |
| 2 | tb | Purchased mango chutney |
| 3/4 | c | Chopped fresh cilantro |
| Freshly steamed white rice |
INSTRUCTIONS
Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and saute until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and saute until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl. Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice. *Available at Asian markets and in the Asian foods section of some supermarkets. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 456 Calories (kcal); 28g Total Fat; (51% calories from fat); 5g Protein; 54g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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