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

Preparation Instructions:

In resealable plastic bag, combine curry paste, 1 tablespoon of the oil, ginger, garlic, lemon rind and salt; add chicken. Seal and turn to coat. Refrigerate for at least 1 hour or for up to 12 hours.

In large skillet, heat remaining oil over medium high heat; brown chicken all over. Transfer to plate.

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.

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.

Meanwhile, peel and pit mango; cut into matchstick size pieces. Stir into pan. Serve sprinkled with basil. Makes 4 servings.

Per serving: about 434 calories; 28 g protein; 31 g fat; 13 g carbohydrates; 1 g dietary fibre; 67 mg cholesterol; 217 mg sodium.