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.
Serve with freshly sliced red chile peppers and chopped cilantro.