Thai Peanut Chicken

  • ¼ c. coconut milk
  • 1 T. curry powder
  • 1 tsp. granulated sugar
  • 2 tsp. red curry paste
  • 1 tsp. salt
  • 1 lb. boneless, skinless chicken breasts - cut into strips
  • Canola oil for sautéing

Mix the coconut milk, curry powder, sugar, curry paste, and salt to form a marinade. Add the chicken strips and allow to marinate in the refrigerator for at least 20 minutes, or overnight.

Heat the oil in a large non stick pan over medium high heat. Cook chicken in batches for 3-4 minutes on each side until golden. Serve with peanut sauce, if desired.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes plus marinading time

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