Ingredients:
1/2 Tablespoon unsalted butter
1/2 small onion, diced
1 clove garlic, minced
2 cups chicken stock
1/2 – 1 1/2 Tablespoon red curry paste (to taste)
1/2 (13-ounce) can unsweetened coconut milk
1/2 – 1 Tablespoon Thai fish sauce (to taste)
1 teaspoon pure maple syrup
1-2 limes, juiced (to taste)
1 small boneless, skinless chicken breast
Sea salt and freshly ground pepper to taste
2 Tablespoons chopped fresh cilantro leaves
Directions:
In a soup pot or Dutch oven, melt butter over medium-high heat. Add onions and sauté until slightly soft, about 3-4 minutes. Add the garlic and curry paste and cook an additional 1-2 minutes. Add the chicken stock and bring to a boil. Lower the heat to medium-low, cover and gently simmer for 10 minutes to let the spices infuse the broth.
While the soup is simmering, place chicken breast between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness. Preheat a skillet over medium-high heat and lightly grease with oil. Sprinkle both sides of chicken with salt and pepper. Cook chicken in skillet 8 to 10 minutes, turning once, until juice is no longer pink when center of thickest part are cut. Remove chicken from skillet, cover and let rest 5 minutes before cutting into 1-inch bite sized pieces.
Uncover and stir in the coconut milk, fish sauce, maple syrup, lime juice, cilantro and chicken. Simmer for at least 5 minutes to heat the ingredients through; season with salt and pepper.
Makes 2 servings
*This recipe was inspired in whole or in part by The Food Network
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