Chicken Breasts with Red Thai Curry Peanut Sauce

This recipe is super simple but really tasty. It makes a lot of sauce that you can freeze for another use, toss with Asian noodles or even serve as a dipping sauce for dumplings or satays.

I always serve this with rice and steamed carrots & broccoli.

2 Tbs. chopped fresh ginger

1 Tbs. chopped garlic

1/2 cup natural smooth peanut butter, preferably at room temperature

1/4 cup rice vinegar

2 Tbs. soy sauce

2 Tbs. mirin or granulated sugar

1 3/4 tsp. red Thai curry paste

4 boneless, skinless chicken breast halves, trimmed

Kosher salt and freshly ground black pepper

2 Tbs. canola oil; more as needed

1/2 cup unsweetened coconut milk

3 Tbs. minced fresh cilantro

In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), 1 1/2 tsp. of the curry paste and 3 Tbs. water. Process until smooth, about 30 seconds. Taste to check the heat level and add the remaining 1/4 tsp. (or more) curry paste if you like.

If the chicken breasts come with tenders, remove them and reserve them for another use. Between two sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with a meat mallet, a heavy pan or the side of a cleaver. Season the chicken all over with salt and pepper. Set a large, heavy skillet over medium-high heat and add the canola oil. When the oil is very hot, add two of the chicken breasts and cook until nicely browned, 3 to 4 minutes. Flip the chicken and continue to cook until it's cooked through, another 3-4 minutes. Transfer the chicken to a platter. Repeat with the remaining chicken, adding 1-2 Tbs. more oil if the pan is dry.

Reduce the heat to low and add the coconut milk and 1/2 cup of the peanut sauce to the skillet. Stir to combine and heat through, about 2 minutes. Remove from the heat and stir in the cilantro. Drizzle the sauce over the chicken and serve immediately.

The fresh cilantro adds a nice flavour but if you don't have it, don't stress. It's still a great meal!

*Chicken with Red Thai Curry Peanut Sauce, Kate Hays, FC #76