1 jar (11.09 oz) of Thai Kitchen Red Curry 10-min. simmer sauce
1 lb. boneless chicken thighs, cubed
Instructions
Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and saute 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 leave or over rice sprinkled with chopped cilantro if desired.
Originally Submitted
2/1/2009
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