you don’t have rice vinegar or coconut mil, so sub white balsamic vinegar, and a
1/2 can of coconut cream, and omitted the sugar. It is still an excellent meal!
This is an easy
recipe. Served it with Jasmine rice and steamed broccoli. Delish!
2 Tbs. chopped
1 Tbs. chopped
1/2 cup natural
smooth peanut better, preferably at room temperature
1/4 cup rice
2 Tbs. soy sauce
2 Tbs. mirin
or granulated sugar
1-3/4 tsp. red
Thai curry paste
skinless chicken breast halves (about 1-1/2 lb. total), trimmed
and freshly ground black pepper
2 Tbs. canola
oil; more as needed
1/2 cup unsweetened
3 Tbs. minced
In a food processor,
combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar),
1-1/2 tsp. of the curry paste, and 3 Tbs. water.
smooth, about 30 seconds.
Taste to check
the heat level and add the remaining 1/4 tsp. curry paste if you like.
If the chicken
breasts come with tenders, remove them and reserve them for another use.
sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with
a meat mallet, a heavy pan, or the side of a cleaver.
Season the chicken
all over with salt and pepper.
Set a large,
heavy skillet over medium-high heat and add the canola oil.
When the oil
is very hot, add two of the chicken breasts and cook until nicely browned, 3 to
Flip the chicken
and continue to cook until it’s cooked through, another 3 to 4 min.
chicken to a platter.
the remaining chicken, adding 1 to 2 Tbs. more oil if the pan is dry.
Reduce the heat
to low and add the coconut milk and 1/2 cup of the peanut sauce to the skillet.
(Save the remaining sauce for another use).
Stir to combine
and heat through, about 2 min.
the heat and stir in the cilantro.
sauce over the chicken and serve immediately.
(per serving): Size: based on 4 servings, Calories (kcal): 350, Fat (kcal): 23,
Fat Calories (g): 200, Saturated Fat (g): 8, Protein (g): 31, Monounsaturated Fat
(g): 8, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 4.5, Sodium (g): 680, Cholesterol
(g): 75, Fiber (g): 1.