Categories: Meals

Ingredients

• 2 tbsp. grapeseed oil, divided
• 1 lb. chicken cutlets
• 14 oz. can light coconut milk
• 1 tbsp. brown sugar
• 1 tbsp. red Thai curry paste
• 1 tbsp. lime juice
• 2 cups cooked quinoa
• Chopped fresh cilantro, for garnish

Directions

1. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.

2. Remove pan from heat. Whisk the remaining 1 tbsp. oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro.

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