Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Chicken breast halves skinned and boned |
2 teaspoons | Vegetable oil |
1 large | Green onion, chopped |
2 teaspoons | Curry paste |
\N \N | (like Thai Red Curry Base) |
⅓ cup | Canned chicken broth |
½ cup | Canned unsweetened |
\N \N | Coconut milk |
1 tablespoon | Lime juice |
Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even ½-inch thickness. Peel off paper.
Season chicken with salt and pepper. Heat oil in large non-stick skillet over high heat. Add chicken; saute until brown and almost cooked through, about 2 min per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 min.. Add broth; boil until reduced to glaze, about 1 min. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 min. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 min. Transfer chicken to plates. Spoon sauce over, dividing equally.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95