Coconut-lime chicken with chilies

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Registered: 06-18-2006
Coconut-lime chicken with chilies
Sat, 06-09-2007 - 7:19am

I had this for dinner last night and it was wonderful over brown rice.

I made the following changes: olive oil rather than peanut oil (all I had); Thai red pepper paste rather than curry powder; and I thought the sauce was too thin so I thickened with a little cornstarch. I also cut the chicken chunks bigger, 1.5 - 2 inches. The other change I will make in the future is to add the garlic toward the end of the chicken browning rather than at the beginning. It was getting too brown for my taste. Picky DH really liked this one! One last note, I don't think this really serves 4, probably more like 3 (but then, we eat a lot!).

As they say in Turkey, afiyet olsun (bon appetit)!

Coconut-lime chicken with chilies
from Robin Miller's Quick Fix Meals

2 teaspoons peanut oil
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
1 teaspoon curry powder
1 14-oz. can light coconut milk
1 4-oz. can diced green chilies, drained
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest (I just zested half a lime and squeezed the juice from that half in)
salt and freshly ground black pepper
1/4 c chopped scallions, white and green parts
2 tablespoons chopped fresh cilantro

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, 1 minute. Add the chicken and cook until golden brown on all sides, about 5 minutes, stirring frequently. (As mentioned above, I'd cook the chicken on medium high until almost browned, then add the garlic and stir for 30 seconds or so before proceeding.) Add the curry and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, chilies, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in scallions and cilantro, and serve.