I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it (http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/). It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.
- 1/2 cup [light unsweetened Coconut Milk
- 1/2 cup natural Peanut Butter (I like crunchy)
- 1 tablespoon Thai Red Curry Paste
- Juice from 1 Lime (about 1 tbs lime juice)
- 1 tablespoon Soy Sauce or Tamari
- 2 tablespoons Fish Sauce
- 2 teaspoons Toasted Sesame Oil
- Pinch of the following:
- Cracked Black Pepper
- Stevia to taste, or your favourite natural sweetener
- 2 pounds Chicken Breast, cut into 1 inch pieces
- 1/2 cup diced Onion
- a few Garlic Cloves, chopped
- 1 teaspoon unrefined Coconut Oil
- 1 cup chopped Asparagus Spears, cut into 1 inch pieces
- Chopped Cilantro
- chopped Peanuts
- Green Onion
- toasted unsweetened Coconut Flake
- Srirach sauce (no idea what this is, so didn’t use it)
- In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
- Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.