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

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