Coconut Chicken
- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and cut in half lengthwise
- 1/4 teaspoon crushed red pepper flakes or 1 sliced small red Thai chili
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 (14-ounce) can light coconut milk
- Shredded zest and juice of 1 lime
- 1 tablespoon Thai fish sauce
- 2 tablespoons cilantro leaves, chopped
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.
chicken, olive oil, garlic, red pepper, kosher salt, freshly ground black pepper, light coconut milk, lime, fish sauce, cilantro
Taken from www.myrecipes.com/recipe/coconut-chicken (may not work)