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Coconut curry chicken
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| Oil | |
| 2 | boneless chicken breasts |
| 2 | green onions |
| 1 tbsp | red curry paste |
| 1 c | chicken broth |
| 1/2 can | coconut milk |
| Dash | salt |
| Lime |
Cilantro
Flatten chicken breast to about 1/2" thick.
Sprinkle with salt & pepper.
Heat oil in skillet.
Pan fry about 4 min per side until no longer pink
Remove from pan, set aside.
Add green onion & curry paste to pan. Sauté about 1 min.
Add chicken broth to pan. Stir & loosen up bits in pan.
Bring to a boil & allow to simmer about 10 min until liquid is reduced to a glaze.
Add coconut milk. Bring to boil & simmer about 10 min.
Add chicken or chicken pieces & juices to pan.
Heat through, about 2 min.
Top with squeeze of lime & finely chopped cilantro.
Serve w coconut cilantro rice.
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