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| This is one of my favorite Phase One recipes with chicken! |
(Next up for our Month of Daily Phase One recipes, this amazing and simple recipe with sauteed chicken breasts topped with a sauce flavored with cilantro, ginger, garlic, peanut butter, coconut milk, and red Thai curry paste. This is one of my all-time favorite ways to cook chicken breasts, first posted in 2007. The recipe has been needing new photos for a long time so it makes me very happy to be able to give it an update!)
When I featured Thai Kitchen Lite Coconut Milk for Kalyn's Kitchen Picks, along with my recipe for Thai Chicken Soup, I promised another great recipe using coconut milk, and I loved this chicken recipe with coconut milk in the sauce. The recipe has a few key ingredients which are blended to make a creamy peanut/curry/ginger paste. When you heat the paste and mix with coconut milk and chopped cilantro, the result is a highly flavorful, fresh tasting sauce that really bumps up the flavor of whatever you serve it with. The sauce was great on chicken, but I think you could also serve it on pork, fish, broccoli, or cauliflower. Any other ideas for using the extra sauce? Let me know in the comments.
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