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Chicken with Thai Peanut Sauce
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Description
This recipe is adapted from a friends yummy recipe! It’s simple and the heat can be adjusted to your liking.
Ingredients
- 6 pieces Chicken Breasts
- 3 Tablespoons Oil
- Salt And Pepper, To Taste
- 1 can Sweetened, Condensed Milk - 14-ounce Can
- 1 cup Creamy Peanut Butter
- ⅓ cups Seasoned Rice Vinegar
- 5 teaspoons Red Curry Paste
- 2 Tablespoons Toasted Sesame Oil
Preparation
Cube chicken in bite size pieces and brown in oil. Season with salt and pepper and cook till lightly browned, not crispy but done in the middle.
For Sauce:
Combine remaining 5 ingredients in a sauce pan and whisk till smooth and warm. May need to add water to thin out sauce because it thickens a lot. You can adjust all amounts to what you prefer. I like heat in my food so I lean towards 5 teaspoons of red curry paste. Can also use red chile paste if you don’t have red curry. I have used both. Not sure the measurements when I used the chile paste.
Serve over white rice, topped with chicken and peanut sauce. This is really a fast recipe and great with added veggies too!!
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3 Comments
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thejosephs on 2.12.2010
I found the sauce to be too sweet. I think I may try again but with coconut milk instead of condensed milk. It would be a little more authentic to a Thai peanut sauce that way.
chanonn on 1.21.2010
You won’t be sorry…it’s so good and you can totally play with it to your liking:)
Mama Holli of Nobody Puts Mama In A Corner! on 1.17.2010
I love peanut sauce!! I am checking this one out!