This recipe looked really promising! Chicken in a coconut lime peanut sauce? Yum! In reality it was just ok! I think it needs more than 1/2 cup of the coconut milk. Maybe the full can??
Chicken with Coconut-Lime Peanut Sauce
adapted from familyfreshcooking
1/2 cup light Coconut Milk
1/2 cup Peanut Butter
1 tablespoon Thai Red Curry Paste
Juice from 1 Lime (about 1 tbs lime juice)
1 tablespoon Soy Sauce
2 tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
Pinch of the following:
Cracked Black Pepper
Sugar to taste
2 pounds Chicken Breast, cut into 1 inch pieces
1/2 cup diced Onion
a few Garlic Cloves, chopped
1 teaspoon Oil
1 cup cooked edamame pods
toasted unsweetened Coconut Flake
In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sUgar & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Heat oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add edamame during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.