| 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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