WEEKNIGHT THAI CHICKEN CURRY

Serves: 6

6 chicken breast cutlets, about 4 oz (114 g) each 2 tbsp (30 mL) red Thai curry paste 1 tsp (5 mL) neutral oil

For the sauce:

1/2 cup (125 mL) coconut milk (canned) 1/2 cup (125 mL) chicken broth 2/3 cup (160 mL) fresh basil leaves, loosely packed (about 10 large or 20 small leaves) 3 cloves garlic, chopped or passed through a garlic press 3 green onions, chopped 1/2 tsp (2.5 mL) salt 3 cups (750 mL) of cooked brown rice, for serving

1. Lightly pound or press the chicken breasts so they are no thicker than 3/4 of an inch (2 cm). Coat each cutlet with 1 tsp (5 mL) of the curry paste. Heat the oil in a large non-stick pan over medium-high heat. Brush oil to coat the whole pan.

2. Place the cutlets in the pan, smooth side of the cutlet down. Turn the heat slightly down to medium, and cover the pan.

3. Cook for 5 minutes, uncover, and flip the chicken using a spatula. (If the chicken is stuck to the pan, let it cook for another minute or two and then flip.)

4. Let the chicken cook on the second side, uncovered, for another 5 minutes, or until the internal temperature is 160 F (70 C). Remove from heat and set on cooked brown rice on plate or platter to serve.

5. Meanwhile, place all the sauce ingredients in a blender and pulse just enough to mix, leaving some of the basil in flecks. Pour the sauce into a small saucepan and bring to a gentle simmer over medium heat. Spoon a few spoonfuls of sauce over the chicken and rice.

Note: I used full-fat coconut milk since the quantity is relatively low, but you may substitute lowfat version.