Chicken with Coconut Curry Sauce
Kimberly
ingredients
- 2 chicken breasts
- 2 teaspoons vegetable oil
- 1 large green onion, chopped
- 2 teaspoons curry paste (such as Thai Red Curry base)
- 1/3 cup canned low salt chicken broth
- 1/2 cup canned unsweetened coconut milk
- 1 tablespoon fresh lime juice
- rice
directions
- 1
1. Cut chicken into bite size pieces; season with salt and pepper. Heat oil in large skillet over high heat. Add chicken and sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate.
- 2
2. 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.
- 3
3. Return chicken and any collected juices to skillet with curry sauce. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Serve over rice.
Source: Kimberly
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