CHICKEN WITH PEANUT CURRY SAUCE
Nilgun
ingredients
- 2 tablespoons canola oil
- 1 1/2 pounds chicken breast, cut in 1-inch pieces
- Salt and pepper
- 1 green pepper de-seeded and chopped into thin strips
- 1 red pepper, de-seeded and chopped into thin strips
- For sauce:
- 1 1/2 cups light coconut milk
- 1/2 cup chicken broth/stock,
- 1 tablespoon red curry paste
- 1/3 cup chunky peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- Coconut Rice, recipe follows
- Cilantro sprigs for garnishing
directions
- 1
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 green beans and pepper strips and continue cooking for 3 minutes.
- 2
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.
- 3
Coconut Rice:
- 4
3/4 cup light coconut milk
- 5
1 cup low-sodium chicken broth
- 6
1/2 lime, juiced
- 7
2 cups instant rice
- 8
1/4 cup shredded sweetened coconut, toasted
- 9
In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
- 10
Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.
Source: Tanya
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