Preparation

• Hold a long, sharp knife parallel to the work surface. Slice the meat almost in half, stopping 1/4 inch from the edge. Open the sliced chicken breast like a book. Don’t worry if it’s a little uneven; pounding will even out the meat. Pound the meat between sheets of waxed paper using the side of a heavy cleaver or a small pan. Pound each piece until it’s 1/8 inch thick.
• In a bowl large enough to fit the chicken breasts, combine the oil, lime zest, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, cayenne, and chile. Toss the chicken in the marinade. Cover tightly and refrigerate for 1 to 2 hours.
• 从冰箱中取出鸡肉；刮下腌料并保留它。加热烤盘，铸铁煎锅或重型炒锅。锅加热时，将腌料放在较小的锅中，然后将其加热到沸腾。减少热量，让其小火煮2分钟，搅拌以防止燃烧。转移到酱汁碗中。
• Raise the heat under the pan to high, brush it with a little oil, and cook the chicken in batches. It will turn opaque and cook very quickly. Cook the first side for just 1 minute, flip the meat over, and cook the other side until the chicken is light golden, 30 seconds to 1 minute. Transfer the chicken to a warm plate; cover loosely to keep warm. Garnish with the cilantro; serve with the lime wedges and the boiled marinade as a dipping sauce.