Coconut Curry Chicken Recipe

Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.

Heat the vegetable oil in a skillet over high heat and pan-fry the chicken breasts until the meat is no longer pink about 4 minutes per side. Transfer the chicken breasts to a plate.

Reduce the heat to medium; stir the green onions and curry paste into the skillet and cook for 1 minute stirring frequently. Pour the broth into the skillet and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil and cook until the mixture has thickened into a glaze about 10 minutes; pour in the coconut milk bring back to a boil and cook until thickened about 10 more minutes. Mix the lime juice into the sauce and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan spoon sauce over the chicken and simmer until heated through about 2 minutes. Sprinkle with cilantro to serve.