Tuesday, July 13, 2010

Chicken with Thai Peanut Sauce

  • 4 chicken breasts
  • 1 T olive oil
  • 1 T red curry paste
  • 1 tsp grated fresh ginger
  • 1 can of coconut milk
  • 1 T brown sugar
  • 3 T peanut butter
  • 1 tsp dry basil
  • 2 drops fish sauce
  • Chopped scallions
Cook chicken.

Heat red curry paste and ginger in olive oil until it becomes fragrant; add coconut milk and stir to dissolve the curry.

Add brown sugar and peanut butter; stir to dissolve. Add basil and fish sauce and stir.

Cover chicken with sauce and garnish with chopped scallions.

Also pictured: homemade garlic bread.

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