Saturday, January 2, 2010

Chicken with Peanut Curry Sauce

Chicken with Peanut Curry Sauce

2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
½ onion, sliced
1 large potato (precooked and diced)
Veggies of choice.. such as Bell Peppers (red or green), carrots, whatever you want

For sauce:
1 1/2 cups light coconut milk
1/2 cup low sodium chicken broth,
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons lime juice, plus wedges for garnishing
few sprigs of Thai basil
4 tsp fish sauce (or season to taste)

Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add onions and continue cooking for 3 minutes, add potatoes and gently stir. Add rest of veggies.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice

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