Quick Spicy Peanut Chicken by Penney, Eastleigh

Ingredients:

• 180 mls unsweetened coconut milk
• 60 mls Kikkoman Soy Sauce
• 2 tablespoons brown sugar
• 2 tablespoon Thai red curry paste
• 1 1/2 pounds skinless chicken breast tenders, (or if unavailable skinless chicken bresat fillets cut into 1:2-inch strips)
In medium bowl, whisk together coconut milk, soy sauce, brown sugar and curry paste until well blended, set aside.

Peanut Sauce

• 1/2 to 1 teaspoon Thai red curry paste (i use at least one tsp)
• 180 mls unsweetened coconut milk
• 180 mls chunky peanut butter (this is really difficult to measure si i use a large wooden spoon full)
• 1 tablespoon Kikkoman Less Sodium Soy Sauce if available if not use Kikkoman Soy Sauce
• 1 large tablespoon chopped fresh coriander
• 1 large tablespoon chopped fresh mint

Place chicken in large resealable plastic bag, add marinade.
refrigerate 2 to 4 hours or overnight, turning bag occasionally

remove chicken from marinade, discard marinade.

In a small, heavy based, saucepan put curry paste, coconut milk, peanut butter and soy sauce.

Cook very gently and stir for 2 to 3 minutes or until heated through. If cooking on an electric hob you may need to remove from heat as soon as it starts to get warm whilst continuing to stir.

(Do not boil.)

thin with a little additionnal coconut milk if too thick

Stir in coriander and mint and serve immediatly.
Serve with sticky fragrant Thai rice.



Grill chicken for 5 to 8 minutes or until chicken is no longer pink in center, turning once. (If you have a Georges Foreman grill set to medium, warm for 5 minutes add chicken and grill for 5 minutes)