Creamy Peanut Chicken

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 1

Ingredients
1 tsp of vegetable oil
1 tsp of red curry paste
130g of chicken breast, skinless and boneless, cut into bite sized pieces
¼ of a cup of coconut milk
1 tsp of fish sauce
1 tsp brown sugar
1 tbs of smooth peanut butter
½ tbs of roasted peanuts chopped in half
1 tsp of coriander (for garnish)
⅓-1/2 red chile, sliced (for garnish)
A few squeezes of lime juice

Instructions
Heat the oil in a small skillet or wok on a medium heat.
Add the curry paste and fry for about 1 minute
Add the chicken and cook for 3-4 minutes until it starts to go a lovely golden brown
Add the coconut milk, fish sauce, brown sugar, peanut butter and peanuts and stir well.
Cook for about 5 minutes until the sauce has thickened and the chicken is cooked through.
Serve with coriander, chile, and lime juice.

From shrinkingsingle.com