Thai Peanut Chicken

80m

1/2 can
unsweetened coconut milk
1/2 cup
red curry paste
1/2 cup
creamy peanut butter
1/2 tbsp
kosher salt
2 tbsp
white vinegar
1 tsp
ginger, grated
1 tsp
garlic, minced
1/2 cup
cilantro, chopped
1 lb
chicken breast, cut into strips
  1. In a large mixing bowl, whisk together coconut milk, curry paste, peanut butter, salt, vinegar, ginger, garlic, and cilantro.

  2. Cut chicken breast into strips and remove any unwanted fat. Place the chicken in the large mixing bowl, cover with the peanut sauce, and marinade for about 1 hour, longer if time is available.

  3. In a medium-sized skillet, over medium heat, add chicken with the marinade and simmer until chicken is cooked through, about 5-8 minutes. Serve over rice and vegetables.

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