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1
Marinate the chicken in half the lime juice while you start a grill or preheat the broiler; put the rack about 4 inches from the heat source.
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2
Warm the coconut milk over low heat; season it with salt (hold off on salt if you use the nam pla) and a pinch of cayenne.
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3
Add the lime zest.
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4
Put the chicken, smooth (skin) side up, on an ungreased baking sheet lined with aluminum foil and place in the broiler.
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5
Add half the remaining lime juice to the coconut milk mixture.
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6
When the chicken is nicely browned on top, about 6 minutes later, it is done (make a small cut in the thickest part and peek inside if you want to be sure).
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7
Transfer it to a warm platter.
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8
Add the nam pla, if youre using it, to the coconut milk; taste and adjust the seasoning as necessary.
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9
Spoon a little of the sauce over and around the breasts, then garnish with the scallions and cilantro and sprinkle with the remaining lime juice.
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10
Serve with white rice, passing the remaining sauce.
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11
Add a teaspoon of curry powder.
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12
Add a tablespoon of minced shallot to the coconut milk as it warms.
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13
This sauce can also be used with many different foods:
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14
Grilled or broiled shrimp or scallops, with the cooking time reduced by a minute or two
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15
Boneless pork cutlets, treated like the chicken, with the cooking time increased by a couple of minutes (turn it once during cooking)
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16
Almost any white-fleshed fillet of fish, especially firmer ones like grouper, red snapper, or monkfish
