Coconut Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

23 g
726 mg
8 g
6 g
1 g
58 mg

Thai Red Curry Paste
1 med red bell pepper, roasted
1 jalapeño pepper, roasted
1 Thai chili, diced
1 green chili, roasted
1 Tbsp grated lime peel
1 Tbsp ground coriander seed
1 Tbsp chopped ginger
1 Tbsp minced cilantro stems
2 garlic cloves
1 Tbsp fresh lime juice
1 tsp sea salt
1 Tbsp chopped lemon grass

4 4-oz boneless, skinless chicken breasts

Coconut Sauce
1½ Tbsp vegetable stock
1½ Tbsp heavy cream
1 Tbsp cane sugar
1 tsp cornstarch mixed with 2 tsp water
2 tsp water
2 tsp fresh lime juice
½ cup lite coconut milk
¼ tsp fish sauce
½ kaffir lime leaf, julienne

  1. Combine all ingredients for Thai red curry paste in a blender container and puree until smooth. Rub 2 teaspoons paste on each chicken breast and let sit for 5 minutes. Store unused paste in an airtight container in the refrigerator.
  2. In a small sauté pan, combine vegetable stock, cream and sugar. Bring to a boil and add cornstarch slurry. Cook until very thick, about 30 seconds. Remove from heat and cool to room temperature. Add remaining ingredients and whisk to combine.
  3. Lightly coat a large sauté pan with canola oil spray. Sauté chicken over medium heat until chicken is cooked through and golden brown, about 3 to 5 minutes on each side, or until juices run clear when pierced with a fork.
  4. Serve one chicken breast with 3 tablespoons coconut sauce.