Chicken Breast Fillets in Red Curry Sauce with Lime
- 600g / 1.32lb chicken breast fillets
- 250-300g / 8.8-10.6oz coconut milk (about ½ to ¾ can)
- 400-500g / 1.76-2.2lb cooked rice (about 4 cups)
- 475ml / 16fl oz water
- 15-30g / 1-2 tablespoons butter or oil for frying
- 2-3 limes, juiced and zested
- 2-3 garlic cloves
- 2-3 teaspoons / 10-15ml red curry paste
- 1 vegetable bouillon cube
- Salad greens (amount to taste)
- Salt and pepper to taste
1. Preheat a large skillet or wok over medium heat, using 15g (1 tablespoon) of butter or oil.
2. Add 2-3 garlic cloves to the pan and sauté for 1-2 minutes, or until fragrant.
3. Next, add the chicken breast fillets and cook until they're browned on both sides, which should take about 5-7 minutes.
4. Now, add 2-3 teaspoons (10-15ml) of red curry paste, 1 vegetable bouillon cube, and 475ml (2 cups) of water. Stir everything together well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the chicken is cooked through.
6. Stir in 120-150ml (1/2 to 2/3 cup) of coconut milk and let the sauce simmer for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
8. Finally, serve the chicken breast fillets with the red curry sauce spooned over the top, accompanied by steamed rice and a side salad. You can garnish with lime wedges and a sprinkle of lime zest if desired.
- skillet
- wok
- cutting board
- knife
- measuring cups
- wooden spoon
- lime juicer
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