01 01
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
20 minutes
1 MANGO, PEELED AND CUT INTO ½-IN. CHUNKS
1 JAR (11.09 OZ) THAI KITCHEN RED CURRY 10-MINUTE SIMMER SAUCE
1 TSP OIL
1 LB BONELESS, SKINLESS CHICKEN THIGHS, CUBED
Put ½ cup of the mango and the sauce in a food processor or blender and process until smooth.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until browned.
Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves if desired.
- Sauté a thinly sliced red bell pepper along with the chicken.
- Sprinkle with chopped mint or basil and toasted sliced almonds.
- Use Panang Curry 10-Minute Simmer Sauce instead of Red Curry; sprinkle with chopped peanuts
Rice with sliced scallions
CALORIES 228 TOTAL FAT 9G SATURATED FAT 4G CHOLESTEROL 94MG SODIUM 688MG
TOTAL CARBOHYDRATES 13G DIETARY FIBER 1G PROTEIN 23G
