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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a favorite family recipe we received from a good friend. One batch is never enough! The recipe is so versatile that you can add tofu, mushrooms, or any other vegetables to your liking! Ingredients:
2 (15 ounce) cans coconut milk |
2 tablespoons red curry paste |
1/4 cup creamy peanut butter |
4 teaspoons sugar |
4 teaspoons fish sauce (or soy sauce if you prefer) |
4 chicken breasts (tofu also works well) |
1 tablespoon minced garlic |
1 onion, chopped |
cornstarch |
salt |
Directions:
1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
2. Set aside and cool adding cornstarch to thicken.
3. While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
4. Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
5. Combine the garlic, onion and chicken with the sauce and heat.
6. Spoon the chicken peanut curry over rice and enjoy.
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