Chicken with coconut curry sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breast halves skinned and boned | |
| 2 | teaspoons | Vegetable oil |
| 1 | large | Green onion, chopped |
| 2 | teaspoons | Curry paste |
| (like Thai Red Curry Base) | ||
| ⅓ | cup | Canned chicken broth |
| ½ | cup | Canned unsweetened |
| Coconut milk | ||
| 1 | tablespoon | Lime juice |
Directions
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