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.

Ingredients

  • 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

Directions

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.

Notes

This recipe can be easily doubled to serve 4.

Categories
30 Minute, Chicken, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadChicken with Coconut Curry Sauce. To import, drag image to your MacGourmet recipe box.

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