Coconut Curry Chicken Recipe

Ingredients

• 2 skinless, boneless chicken breast halves
• Salt and ground black pepper, to taste
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 tablespoon curry paste (or more to taste)
• cup chicken broth
• cup coconut milk
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped fresh cilantro

Directions

Step 1: Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about inch. Sprinkle the chicken on both sides with salt and pepper.

Step 2: Heat the vegetable oil in a skillet over high heat. Pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.

Step 3: Reduce the heat to medium. Stir the green onions and curry paste into the skillet, cooking for 1 minute while stirring frequently.

Step 4: Pour the chicken broth into the skillet and use a spoon to scrape up and dissolve any brown bits left in the pan. Bring the mixture to a full boil and cook until it has thickened into a glaze, about 10 minutes.

Step 5: Add the coconut milk, bring the mixture back to a boil, and continue cooking until the sauce has thickened, about 10 more minutes.

Step 6: Stir in the lime juice and any juices that have accumulated from the chicken.

Step 7: Return the chicken breasts to the skillet, spoon sauce over the chicken, and simmer for about 2 minutes until heated through.

Step 8: Sprinkle the chicken with chopped cilantro and serve.

Nutrition Facts (per serving)