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Coconut Curry Peanut Chicken
(about 3 small or 1.5 large chicken breasts)
Fresh cracked pepper
stems cilantro with leaves
can coconut milk
(mixed and divided into two portions, ¼ C and the rest)
creamy peanut butter
fresh lime juice OR rose’s lime juice
light brown sugar
(omit if using rose’s lime juice)
Mix the ¼ Cup coconut milk, peanut butter, lime juice, soy sauce and brown sugar (if using Rose’s Lime Juice, skip the brown sugar).
Lightly chop cilantro leaves and stems, separately (keep stems on larger side).
Dice the raw chicken into one inch pieces.
Mix the curry powder, salt, and some fresh cracked pepper in a medium bowl and toss to coat.
In a large skillet/sauté pan:
Lightly brown chicken breast in 1 TBSP vegetable oil over medium high heat.
Add remining coconut milk and simmer quite thickened and meat is cooked through.
Pull out the cilantro stems and serve with the peanut sauce and garnish with the cilantro leaves.
Serve the immediately with
Refrigerate leftovers immediately.