2 tablespoons grapeseed oil or alternative, divided1 pound chicken cutlets1 (14-ounce) can light coconut milk1 tablespoon brown sugar1 tablespoon red Thai curry paste1 tablespoon lime juice2 cups cooked quinoaChopped fresh cilantro for garnish1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.2. Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste, and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.Red Thai curry paste's aromatic blend of lemongrass, ginger and chile peppers is in the middle of the road heat-wise -- try green curry paste for more heat or yellow for less.