Thai Coconut Peanut Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 8
Ingredients
1 (12 ounce) box angel hair pasta, cooked and drained
Peanut Sauce:
1 cup creamy peanut butter
1 (13.5 oz) can light coconut milk (about 1½ cups)
½ cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons garlic, minced
2 teaspoons ground cumin
2 teaspoons curry powder
salt, to taste
cayenne pepper, to taste
For the chicken:
1-2 tablespoon sesame oil, to taste
4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
1 bunch green onions, sliced (about 1 cup)
1 cup carrot, shredded
1 red chile pepper, seeded and diced
juice of 1 lime or 1 lemon
chopped peanuts, garnish
Instructions
Cook pasta according to package directions.
For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
Remove from heat and cover, if will continue to thicken off the heat.
To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
Set aside about ½ cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and chile, and stir fry until the veggies are tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.
Pour some of the peanut sauce over the chicken in the pan and toss to coat (about ½ -1 cup).
Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
Slightly adapted from a recipe from the-girl-who-ate-everything.com