Makes 6-8 servings
NOTES
Instead of sweetening the sauce with Stevia, honey would be another great option
INGREDIENTS
1/2 cup light Coconut Milk
1/2 cup natural Peanut Butter (I like crunchy)
1 tablespoon Thai Red Curry Paste
Juice from 1 Lime (about 1 tbs lime juice)
1 tablespoon Soy Sauce or Tamari
2 tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
Pinch of the following:
Cracked Black Pepper
Cinnamon
Cayenne
Stevia to taste, or your favorite natural sweetener
2 pounds Chicken Breast, cut into 1 inch pieces
1/2 cup diced Onion
a few Garlic Cloves, chopped
1 teaspoon unrefined Coconut Oil
1 cup chopped Asparagus Spears, cut into 1 inch pieces
Optional garnishes – Chopped Cilantro, Peanuts, Green Onion, toasted unsweetened Coconut Flake
METHOD
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut 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 asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.
