Here is the trick to this delicious dinner: I cheat.
Marinate (for the day) a couple of sliced chicken breasts in most of a can of coconut milk and liberally sprinkle with some good curry. Saute. Preferably in peanut oil.
For the peanut sauce, I use a bottle of House of Tsang's Bangkok Padang Peanut Sauce, heated and mixed with about 3/4 cup peanut butter and 1/2 cup coconut milk. This keeps a bit of the kick without knocking you on your tush.
Serve with rice noodles.
Tonight we added a romaine salad with mandarin oranges and apples, topped with mom's homemade poppyseed dressing. It was the perfect combination of spicy and sweet.
Couldn't be easier, or yummier!