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Red Curry Chicken Breasts

serves 2-4

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1 stalk lemongrass, bruised
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons red curry paste
1 1/2 cups coconut milk (12 ounces)
1 tablespoon minced ginger
1 1/2 cups low-sodium chicken broth
4 boneless, skinless chicken breast halves (2 whole breasts)
2 teaspoons granulated sugar
2 tablespoons fish sauce


prep: 10 minutes
total: 40 minutes


large sauté pan
digital, instant-read meat thermometer


1. Prep the lemongrass, lime and cilantro.

2. Heat a large sauté pan over medium-high heat. When it's hot, add the curry paste and stir it across the bottom of the pan. Cook for 1 minute, and then add the coconut milk, ginger, chicken broth and lemongrass, and stir. Bring to a boil, reduce to a simmer and cook for 3 minutes.

3. Meanwhile, season the chicken generously on both sides with salt, pressing the salt into the flesh to help it stick. Add the chicken breasts to the pan and reduce the heat to medium-low. Cover and gently simmer, turning once or twice, until the chicken breasts reach 155F in the thickest part, 14-18 minutes. Remove the chicken to a plate and discard the lemongrass.

4. Bring the sauce to a boil. Let the sauce boil until it reduces by half and thickens, 2-4 minutes. Stir the cilantro, lime juice, sugar and fish sauce into the sauce. Stir to dissolve the sugar, then spoon the sauce over the chicken.
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