Coconut Lime Thai Chicken

Hello!
This is a lovely dish with just a wee bit of heat that really made a wonderful meal for Matt and I. It was very simple, and didn't take nearly as much time as I would have thought, though I was frustrated by the instructions to marinade for no more than 2 hours. This means I had to toss the chicken in the marinade when I got home and not eat until 10 pm or do it on a weekend. My solution for this was just to marinade for 30 minutes and it worked out just fine.
Let me just say, I LOVE Thai food! Ever since I met my friend's Parn, Pat, and Mo who are  from Thailand I have not been able to get enough Thai food! I'm a total wimp when it comes to heat, so they graciously kicked it down a notch so I didn't die, but still served some of the most delicious flavor-filled dishes I've ever had! I have never been able to replicate their dishes because I'm not as familiar with the spice palate from Thailand, but this comes close! Matt really enjoyed this and told me he was looking forward to having it for lunch. The next day when we re-heated it it was just as good. Served over Jasmine rice it was AMAZING! There are very few things I would change in this recipe, but I would have liked to have had more sauce. Also, I remember a lovely dish from a Thai restaurant in Missouri that tasted similar to this but had potatoes and egg plant in the sauce so I think that could make a really nice addition if you increase (maybe double the recipes) for the marinade which becomes a sauce after you boil it. Below is the recipe as I made it (no doubling of the marinade, you'll have to do that on your own), but before we get to that,  here is the link to the original recipe:
http://www.pinnedbydani.com/2012/04/02/lime-and-coconut-chicken/

Coconut Lime Thai Chicken

I decided to make this extra pretty and I hope you like it! The swirls and stripe are extra Siracha for spice

Ingredients:

~2 lbs boneless, skinless chicken breasts
3 Tbs oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 Tbs soy sauce
1 1/2 tsp kosher salt
2 Tbs sugar
2 tsp curry powder
1/2 cup light coconut milk
1 tsp. of Siracha (or more if you like it spicier)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

Zest lime- This involves taking the shiny outer skin of the lime off using a grater or a zester

Mix all remaining ingredients except fresh cilantro and limes.

Add chicken and marinade to a ziploc bag and chill in the refrigerator for up to two hours.

In a heavy skillet or grill pan, heat 1 TBS of oil over high heat.

Once you are ready to cook the chicken, remove each breast from the marinade and set remaining marinade aside- DO NOT THROW AWAY! Cook the chicken in batches to prevent over crowding the pan.

This may be a bit too crowded. it would be better with only 4 breasts in the pan

Place the breasts in the hot pan and cook without turning for ~5 minutes Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.

Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken if you have more than your pan can handle.

Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

This was really a nice savory slightly spicy dinner! As I said before, I adore Thai food, so this is a great addition to my cooking arsenal! Matt said it is defintely good enough for company and I would have to agree. The flavor was great, the chicken was moist and as I mentioned before we can modify it now that I have an idea of what it tasted like as the recipe called for. My changes were using Light Coconut milk (because who doesn't want to cut calories when you can?) and using Siracha instead of Thai chillies (because I didn't have any on hand). I hope you all enjoy this as much as I did!
Happy Eating!