Creamy Coconut Curry Chicken

Prepare the chicken breasts by placing them between two sheets of heavy plastic wrap on a stable, flat surface. Utilize a meat mallet to gently pound the chicken breasts evenly until they reach an approximate thickness of half an inch. Sprinkle both sides of the chicken with salt and pepper for added flavor.

Heat a significant amount of vegetable oil in a skillet over extremely high heat, and cook the chicken breasts until they are no longer pink, taking around 4 minutes on each side. Transfer the cooked chicken breasts to a clean plate.

Decrease the heat to a medium level; stir in the green onions and curry paste into the skillet, ensuring they are well combined. Cook for 1 minute, frequently stirring to prevent burning. Pour the broth into the skillet and scrape up any browned bits using a spoon, dissolving them to create a smooth sauce. Bring the mixture to a rolling boil and cook until it thickens into a rich glaze, approximately 10 minutes. Add the coconut milk to the skillet and bring it back to a boil; cook until the sauce has thickened further, about 10 more minutes. Mix in some fresh lime juice into the sauce and incorporate any juices that have accumulated from the chicken during cooking.

Return the cooked chicken breasts to the pan and spoon the sauce over them; let it simmer until heated through, roughly 2 minutes. Sprinkle some chopped cilantro on top of the chicken to serve.