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.