Friday, January 13, 2012

Thai Curry Chicken with Peanut Sauce

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!

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