Submitted by: The Spice House from Milwaukee, WI
Yield: 2 servings, may be doubled
Place the chicken between two sheets of waxed paper, using a mallet or rolling pin, pound out the chicken until an even 1/2 inch thickness. Dice chicken into bite-sized pieces. Season the chicken with salt and pepper.
Heat oil in a large nonstick skillet over high heat. Add the chicken, saute until browned and almost cooked through, about 2 minutes. Transfer chicken to a plate.
While chicken is cooking, combine curry powder with a few spoonfuls of warm water and stir it into a paste.
Reduce heat to medium-low, add the green onion and curry paste to the skillet, stir 1 minute. Add broth and boil until reduced to a glaze, about another minute. Add the coconut milk and cook down, stirring constantly, until the sauce coats a spoon. Mix in lime juice. Return chicken and any collected juices to the skillet. Reduce the heat to med-low, simmer until the chicken is fully cooked, about 2 minutes. Transfer the chicken to plates, and spoon the sauce over evenly.
More About This Recipe
Serve with freshly sliced red chile peppers and chopped cilantro.
If you enjoyed this recipe, check out more curry recipes here.