Coconut Curry Chicken
Ingredients
- chicken breast halves (2 )
- salt (0 )
- ground black pepper (0 )
- vegetable oil (1 tablespoon)
- green onions (2 )
- curry paste (1 tablespoon)
- chicken broth (1 cup)
- coconut milk (0.5 cup)
- fresh lime juice (1 tablespoon)
- fresh cilantro (2 teaspoons)
Instructions
- Place the chicken breasts between two sheets of heavy plastic and pound to a 1/2 inch thickness. Season with salt and pepper.
- Heat the vegetable oil in a skillet over high heat and pan-fry the chicken until no longer pink, about 4 minutes per side. Transfer to a plate.
- Reduce heat to medium, stir in green onions and curry paste, and cook for 1 minute. Pour in the broth and bring to a boil, scraping up any bits from the skillet. Cook until thickened, about 10 minutes. Stir in coconut milk, lime juice, and any juices from the chicken. Return the chicken to the pan and simmer until heated through, about 2 minutes. Top with cilantro to serve.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 306
- fat: 21 g
- sats: 12 g
- carbs: 5 g
- fibre: 1 g
- protein: 25 g
- salt: 0 g