Any brand of curry paste, which comes in jars or plastic pouches, will be successful in this authentic-tasting curry. Serve the spicy chicken with rice pilaf and stir-fried broccoli; lemon frozen yogurt is a refreshing finale.


  • 2 skinless boneless chicken breast halves
  • 2 teaspoons vegetable oil
  • 1 large green onion, chopped
  • 2 teaspoons curry paste (such as Thai Red Curry Base)
  • cup canned low-salt chicken broth
  • ½ cup canned unsweetened coconut milk
  • 1 tablespoon fresh lime juice


Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. 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 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.


This recipe can be easily doubled to serve 4.

30 Minute, Chicken, Low Cholesterol, Low Fat, Low Saturated Fat
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