Chicken with Coconut-Curry Pan Sauce

Chicken with Coconut Curry Pan Sauce

Today’s Recipe: Chicken with Coconut-Curry Pan Sauce

Chicken with Coconut-Curry Pan Sauce

Total Time20 mins
Course: Chicken/Turkey, Meat
Keyword: Chicken with Coconut-Curry Pan Sauce, Gluten-Free
Yield: 4 Servings
Author: Eating Well Magazine


  • 2 Tbsp grapeseed oil, divided
  • 1 pound chicken cutlets
  • 1 (14 oz) can light coconut milk
  • 1 Tbsp brown sugar
  • 1 Tbsp red Thai curry paste
  • 1 Tbsp lime juice
  • 2 cups cooked quinoa
  • chopped fresh cilantro, for garnish


  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.
  • Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste, and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.


Tip: Red Thai curry paste's aromatic blend of lemongrass, ginger, and chile peppers is in the middle of the road heat-wise--try green curry paste for more heat or yellow for less.


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