Description
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots…have fun with it!
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
- ⅓ cup chicken broth
- ½ cup coconut milk
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped fresh cilantro
Instructions
- 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 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat
- and pan-fry the chicken breasts until the meat is no longer pink
- about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet
- and cook for 1 minute
- stirring frequently. Pour the broth into the skillet
- and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil
- and cook until the mixture has thickened into a glaze
- about 10 minutes; pour in the coconut milk
- bring back to a boil
- and cook until thickened
- about 10 more minutes. Mix the lime juice into the sauce
- and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan
- spoon sauce over the chicken
- and simmer until heated through
- about 2 minutes. Sprinkle with cilantro to serve.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 2