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Ingredients
- 2 Tbsp. Vegetable oil
- 1/2 c. Minced shallots
- 1 Tbsp. Thai red curry paste*
- 1 Tbsp. Chopped peeled fresh ginger
- 1 lb Chicken tenders
- 2 can Unsweetened coconut lowfat milk**, (14-oz)
- 1/2 c. Dry apricots, quartered
- 2 Tbsp. Purchased mango chutney
- 3/4 c. Minced fresh cilantro Freshly steamed white rice
Directions
- Heat vegetable oil in heavy large skillet over medium heat. Add in minced shallots and saute/fry till golden, about 5 min. Fold in red curry paste and fresh ginger and cook 1 minute. Add in chicken tenders and saute/fry till cooked through, about 6 min. Using tongs, transfer chicken to bowl.
- Add in unsweetened coconut lowfat milk and dry apricots to skillet and boil till mix is reduced to 2 1/4 c., about 10 min. Fold in mango chutney and 1/2 c. cilantro. Return cooked chicken to skillet.
- Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 c. 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.
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