You Can Have a Healthy, Delicious Homemade Dinner in Just 20 Minutes

Red Thai curry paste adds a nice bit of heat to the dish. Blaine Moats/TCA

This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk’s creamy consistency is perfect for making quick pan sauces—no need to add a thickener.

Coconut-Curry Chicken Cutlets

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

• 2 tablespoons grapeseed oil or alternative, divided
• 1 pound chicken cutlets
• 1 (14-ounce) can light coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon red Thai curry paste
• 1 tablespoon lime juice
• 2 cups cooked quinoa
• Chopped fresh cilantro for garnish

1. Heat 1 tablespoon 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 tablespoon 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, if desired.

Tasty Tip

Red Thai curry paste’s aromatic blend of lemongrass, ginger, and chile peppers is in the middle of the road heat-wise—try green curry paste for more heat or yellow for less.

Recipe nutrition per serving: 387 Calories, Total Fat: 17 g, Saturated Fat: 6 g, Cholesterol: 65 mg, Carbohydrates: 27 g, Fiber: 3 g, Total Sugars: 5 g, Added Sugars: 3 g, Protein: 32 g, Sodium: 195 mg, Potassium: 168 mg, Iron: 2 mg, Folate: 39 mcg, Calcium: 19 mg, Vitamin A: 7 IU, Vitamin C: 1 mg.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].