Week 35, Recipe 3: Chicken with Peanut Curry Sauce

NOTES

• Yes, I know, this is the second curry recipe in two weeks. I've had this Thai red curry paste I've been needing to use up so we made this and it's delicious!
• This isn't that spicy (ok for kids) but you could spice it up by adding more curry paste.
• Recipe modified from the Food Network - Sandra Lee

INGREDIENTS

• 2 tbsp canola oil
• 1 1/2 lb chicken breast or thighs, cut into 1-inch pieces
• Salt and pepper
• 8 oz frozen green beans, thawed
• 8 oz frozen pepper strips, thawed
• For sauce:
• 1 1/2 c. coconut milk (not light kind)
• 1/2 c. chicken broth
• 1-3 tbsp (depending on spice level you want) Thai red curry paste
• 1/3 c. chunky peanut butter
• 2 tbsp brown sugar
• 2 tbsp lime juice, plus wedges for garnishing
• Cilantro sprigs for garnishing
• Cooked rice

DIRECTIONS
1. Heat oil in a frying pan over medium0high heat. Add cut up chicken, season and saute until lightly browned, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
2. While chicken cooks, start the peanut curry sauce. In a medium bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and veggies and stir to combine.
3. Turn heat up to high and bring to a boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6-8 minutes. Serve over cooked rice.