Thai Peanut Chicken Saute

April 2016


SmartCooks here.

I've been trying out the blog again after abandoning it for awhile. I find Facebook much easier to upload pictures and stories.  I rediscovered SmartCooks this week and, lo and behold, they have made it easier to upload pictures and text.  

So I'm back to using it as a recipe file, mostly for me to remember what was good etc.  I troll other foodie websites and often use their recipes and pix but will always give credit when doing so.  Things I do myself, I will also indicate!  

Anyway, Saturday night was cold -- again! -- so Himself and I heated up the kitchen and TV room making peanut butter cookies (yummy) and a recipe from Kevin's Closet Cooking called Thai Peanut Chicken Saute with Red Curry.  I left out the peas (not a fan!) and didn't have any cilantro.  But it was delicious, not hot, just hit the spot.  Served it over brown rice and voila.  

Then it was time to crank up Episode 4 of Wentworth -- Australia's version of Orange is the New Black.  We're catching onto the Aussie accent but at times it's a stretch.  The series, though, is gripping.  

Enjoy!

Thai Peanut Chicken Saute

(adapted slightly from Kevin's Closet Cooking, a Canadian food blogger) 

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 20 minutes Servings: 4

A quick and easy, one-pan Thai peanut chicken dish that is just packed with flavour!

Ingredients

• 1 T coconut oil
• 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
• 1 red pepper, sliced
• 1 T red curry paste
• 1 (14 ounce) can lite coconut milk
• 1/4 cup peanut butter
• 3 T fish sauce
• 2 T lime juice
• 2 T brown sugar
• 1 T chili sauce such as sriracha (or to taste, heaping was fine!)
• 1 cup peas (optional, I left out)
• 2 T cilantro, chopped 
• 1/4 cup crushed salted peanuts to sprinkle 

Directions

1. Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the pepper to the pan and saute for 2 minutes.
3. Add the red curry paste to the pan and saute until fragrant, about a minute.
4. Add the coconut milk. peanut butter, fish sauce, lime juice, sugar and chili sauce and cook, stirring, until the peanut butter has melted.
5. Add the chicken, peas and cilantro, remove from heat and serve over brown rice or noodles 
6. Sprinkle liberally with crushed peanuts