Chicken with Thai Peanut Sauce

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!!