Lime & Coconut Chicken Paillards

Lime & Coconut Chicken Paillards
Photo by Alan Richardson


  • 2 tsp. curry powder
  • 3 Tbs. vegetable oil; more for the pan
  • ½ cup coconut milk
  • 1 ½ tsp. salt
  • 1 ½ tsp. ground coriander
  • 1 small fresh hot chile, such as Thai or serrano, minced
  • Pinch cayenne
  • + 7 more ingredients
    • 2 Tbs. soy sauce
    • Grated zest of 1 lime
    • 1 lime, cut into wedges
    • ¼ cup chopped fresh cilantro
    • 2 Tbs. sugar
    • 1 tsp. ground cumin
    • 4 skinless, boneless chicken breast halves (about 1-¼ lb. total)

Hold a long, sharp knife parallel to the work surface. Slice the meat almost in half, stopping 1/4 inch from the edge. Open the sliced chicken breast like a book. Don't worry if it's a little uneven; pounding will even out the meat. Pound the meat between sheets of waxed paper using the side of a...

View full recipe at Fine Cooking


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