Chicken With Coconut Curry Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2: Chicken breast halves,
, like Thai Red Curry Base
-skinned and boned,
1/3 cup: Canned chicken broth,
2 tsp: Vegetable oil,
1/2 cup: Canned unsweetened,
1 large: Green onion, chopped
Coconut milk,
2 tsp: Curry paste,
1 tbsp: 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 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
Source from luhu.jp
pin, pound chicken to even 1/2-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
Source from luhu.jp