Ingredients 2 skinless chicken breasts
1 tbsp ginger
½ tbsp garlic
¼ cup peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sugar, or other sweetener
1 tsp red Thai Curry Paste
1½ tbsp chicken stock
Bit of oil
½ cup coconut milk, preferably light
2-3 tbsp coriander, plus more for garnish if required
Trim the fat off the chicken and make them about the same size.
Put each piece inside a plastic bag, or between plastic wrap and use a meat pounder to thin the pieces out to about 1½ cm.
In a food processor or Bamix, add the garlic, ginger, peanut butter, rice vinegar, soy sauce, sugar, curry paste, and chicken stock. Taste to see if you want to add more curry paste.
Heat a bit of oil in a large frying pan. Season the chicken with black pepper, then saute the chicken over medium heat until the breasts are browned and cooked through. This will take no longer than 4 minutes on the first side, and then about 2 minutes on the second side. It is important not to overcook as it will dry out.
Remove the chicken to a plate and cover with foil to keep warm.
Reduce the heat to low and add the coconut milk.
Stir, and add the peanut-curry-ginger paste mixture and heat through for about 3 minutes.
Add any juice from the chicken plate and cook another minute. Turn off the heat and mix in the chopped coriander.
I served chicken on top of brown rice and the gravy in the rice was delicious.
Serve the sauce over the chicken breasts and add additional coriander if desired.