Thai Chicken

Rich coconut-milk sauce infused with seasonings typical of Asian cuisine turns an ordinary chicken dinner into an exotic feast.

2 teaspoons vegetable oil

4 small skinless, boneless chicken breast halves (about 1 pound)

1⁄4 teaspoon salt

1 medium lime

1 small onion, minced

1 tablespoon minced, peeled fresh ginger

2 garlic cloves, minced

1⁄4 teaspoon crushed red pepper

1⁄3 cup well-stirred unsweetened coconut milk (not cream of coconut)

1 tablespoon Asian fish sauce (nam pla )

1⁄3 cup water

1⁄4 cup packed fresh cilantro leaves, chopped

• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add chicken; sprinkle with salt and cook 6 minutes. Reduce heat to medium; turn chicken and cook until it loses its pink color throughout, 6 to 8 minutes longer. Transfer chicken to platter; keep warm.
• Meanwhile, from lime, with vegetable peeler, remove 3 strips peel (2" by 1" each) and squeeze 2 teaspoons juice.
• In same skillet, heat remaining 1 teaspoon oil over medium heat. Add onion and ginger and cook, stirring occasionally, until onion is tender and golden, about 5 minutes. Add garlic, crushed red pepper, and lime peel; cook, stirring, 30 seconds.
• Add coconut milk, fish sauce, lime juice, and water to skillet; heat to boiling over medium-high heat.
• To serve pour sauce over chicken; sprinkle with cilantro.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 20 minutes