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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe from a friend who actually grew up in Africa though this is definitely a more Thai-inspired dish. I like it because it's easy and quick and uses ingredients I usually have on-hand. Adjust the curry according to your taste. I usually use less because of some wimps in the family... ha ha. Ingredients:
1 tablespoon oil |
1 tablespoon curry paste |
1 teaspoon chili sauce |
1 lb chicken, cut into small cubes |
1 cup light coconut milk |
1 tablespoon fish sauce |
1 tablespoon brown sugar |
3 tablespoons crunchy peanut butter |
frozen vegetables (optional) |
Directions:
1. Heat oil.
2. Add curry and chili sauce. Cook for one minute.
3. Add chicken and stir fry until golden (about 4 minutes).
4. Add remaining ingredients. Bring to a boil.
5. Simmer 8-10 minutes until slightly thick.
6. Serve with rice and lemon wedges.
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