Connolly Kitchen

Our family cookbook

Chicken with Coconut Curry Sauce

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thai curry
Adapted slightly from Bon Appétit

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)
1/3 cup canned low-salt chicken broth
1/2 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. Serves 2

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