Peanut Coconut Curry Chicken
This sweet, creamy and slightly spicy dish features many of the items commonly found in a couponer’s stockpile. It is a family favorite in our house and we think it will become a favorite of your’s as well. Leftovers keep well in the refrigerator. You can make the sauce ahead and keep it in the refrigerator for up to two weeks.
Serves 4 to 6
- 1- 1/2 cups of fresh coconut milk or 1 can of coconut milk
- 3/4 c. creamy or chunky peanut butter
- 1/3 c. soy sauce
- 1/2 c. sucanat or coconut palm sugar
- 1/4 teaspoon fresh grated ginger
- 1/2 teaspoon granulated garlic or one finely minced garlic bulb
- 1 teaspoon curry powder
- 1/4 teaspoon red pepper flakes (add more if you like it hot)
- 2 pounds boneless chicken diced (approximately 2 breasts)
- 1 cup green onions sliced thin on the diagonal
- 1 carrot sliced thin on the diagonal
- 1/2 red pepper, sliced thinly
- 1/2 chopped peanuts
- 2 tablespoons of coconut oil
- 1/2 package of cooked whole wheat spaghetti pasta
In a 1 quart sauce pan over medium heat, warm the coconut milk. Add peanut butter and simmer, whisking occasionally until peanut butter is dissolved, about 4-5 minutes. Add the rest of the ingredients and whisk in thoroughly. Cook for 5 minutes to blend all the flavors.
Chicken and Vegetables Directions
Heat a large pan. Add 1 tablespoon of oil, saute chicken pieces in small batches until browned and cooked though. Place in a bowl, cover and keep warm.
Add 1 more tablespoon of oil to pan and saute onions, carrots and red pepper until crisp tender.
Add vegetables and chicken to pasta. Pour 1/2 of sauce over all and toss well to coat. Reserve rest of sauce for anyone who wants more sauce.
Top with green onions and peanuts.