2 tablespoons olive oil

2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets

1/2 yellow onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 cup chicken broth

1.5 cups canned full-fat coconut cream

1/4 cup lime juice, plus lime wedges for serving

1 teaspoon dried basil

1/2 teaspoon coriander

1/4 cup chopped cilantro, plus more for garnish

Salt and pepper, to taste

Optional: 1 teaspoon red pepper flakes, plus more for garnish

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Heat the olive oil over medium-high heat in a large cast iron skillet. Allow the skillet to heat up for 4-5 minutes.
While the skillet is heating, season the chicken cutlets with salt and pepper on both sides.
Once the skillet is hot, add the chicken cutlets and cook for about 4 minutes on each side, until a brown crust forms. The chicken should be mostly cooked through.
Transfer the chicken to a plate and add the diced onion, minced garlic, and minced ginger to the skillet. Sauté for about 10 minutes, until the onion is browned.
Pour in the chicken broth, scraping up any browned bits from the skillet’s bottom.
Add the coconut cream, lime juice, basil, and coriander. Stir to combine and simmer for 10 minutes until the sauce reduces and thickens.
Stir in the cilantro and red pepper flakes (if using), and return the chicken cutlets to the skillet. Cover and simmer for another 5 minutes, until the chicken is fully cooked.
Adjust salt and pepper to taste and serve the chicken over basmati rice, cauliflower rice, or roasted veggies. Garnish with extra cilantro, red pepper flakes, and lime wedges.

If you prefer a lighter version, substitute the coconut cream with light coconut milk, but note that the sauce will be thinner.
This recipe is highly versatile—add vegetables like bell peppers, spinach, or zucchini for extra nutrition.
For a spicier kick, add more red pepper flakes or fresh chilies to taste.
If you’re not using chicken, you can substitute with shrimp, pork tenderloin, or tofu for a different protein source.