One of my favorite parts of the food section in Real Simple
magazine is the "quick takes" when they pick an ingredient and give ten ideas of how to serve it. This was one of those recipes. In the August issue, the ingredient they chose to spotlight in that section was boneless chicken breasts. With such a blank slate, there are countless ideas of how to serve it. Each of the ideas they gave sounded great, but this one popped out at me the most. Maybe because it was the first one listed? I don't know, but we tried it and it was awesome. We served this chicken along with rice (made with the remaining coconut milk) and sauteed snap peas, just as the recipe suggested. What a great, low key, high flavor meal!
4 6-ounce Chicken Breasts
3/4 cup Coconut Milk
1-2 tablespoons Thai Red Curry Paste
Cut the chicken into 1 inch pieces. In a bowl, whisk together the coconut milk with the curry paste and season with salt. Add the chicken and toss to coat. Cover the bowl and place it in the fridge for an hour to marinate. *If you are using wooden skewers, soak them in water as the chicken marinates. Skewer the chicken and grill over medium heat, turning occasionally, until it has cooked through, 4-5 minutes.