(or Chicken with Peanut Curry Sauce)
2 T canola oil
1.5 lbs boneless, skinless chicken, cut into 1” pieces
salt and pepper
vegetables of choice, fresh or frozen (I use carrots and red potatoes and I usually par-boil them just a bit)
Peanut Curry Sauce:
1.5 cups coconut milk ( I use light)
1/2 cup chicken broth (I use low-sodium)
1/3 cup peanut butter
2 T packed brown sugar
2 T lime juice
1 T red curry paste
Dry Roasted Peanuts * optional (you can easily tweak this sauce, if you like your curry spicier, sweeter, etc)
In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to hot oil: cook about 5 minutes or until cooked through, stirring occasionally. Add whatever vegetables you like. Cook and stir 3 minutes more.
Meanwhile, whisk together ingredients for Peanut Curry Sauce in a medium bowl. Pour into skillet over chicken and vegetables, stirring to combine. Bring to a boil, then reduce heat; simmer for 10+ minutes or until vegetables are to desired tenderness.
Serve with Coconut Rice
1 cup white rice (I use calrose)
1 cup chicken broth (low sodium)
3/4 cup coconut milk
2 T lime juice
1/4 cup flaked coconut, toasted
You are basically just making white rice as directed, but using the above liquids rather than water. While the rice is cooking toast the coconut in a dry skillet over medium heat, stirring occasionally until golden brown. If you have a rice cooker, it makes it easier... but the stovetop works fine too.
Add toasted coconut to the rice and fluff just before serving.
* I used regular coconut milk, and organic chicken broth. I also added some red pepper flakes to the sauce for a bit more spice.
I used yams instead of carrots because Danny does not like carrots- and I used red, golden and purple fingerling potatoes- and they were perfect!
Recipe from Kim's Kitchen.
and, I did NOT take that photo. I found it.