1/2 can of coconut milk (save the remaining ½ for the
2 tbsp soy sauce
Sesame oil, for frying
Salt and freshly ground black pepper, for taste
For the peanut sauce:
1 to 2 inches of ginger, peeled and grated
1 small garlic clove, peeled and grated
1 tsp Thai red curry paste
1/2 cup peanut butter, smooth
2 tbsp soy sauce
1 tsp light brown sugar
1/2 lime, juiced
1/4 cup peanuts, roasted, salted, and roughly chopped
Red chili, sliced
Peanuts, roughly chopped
Let's get Cooking...
Make the chicken: In a medium-sized bowl, mix all the ingredients for the peanut sauce together. Once well combined, add the chicken breasts.
Cover with Saran wrap, and marinate for at least 30 minutes. Optional to leave the chicken marinating overnight.
Preheat oven to 350 degrees.
In a large saucepan set over a medium heat, add 2 tablespoons sesame oil, and then the chicken breasts, reserving the marinade.
Cook for 5 to 7 minutes on each side, depending on the size of your chicken breasts. Add salt and pepper if desired. Then transfer to a baking sheet, and place in oven to cook through for 5 minutes.
Make the sauce: In the same saucepan, add the ginger, garlic, and Thai red curry paste. Cook for 2 minutes and add the reserved marinade, allow to boil. Next, add the coconut milk (leftover from chicken), peanut butter, soy sauce, and sugar. Whisk to combine all the ingredients.
Turn off the heat, and stir through the lime juice and half of the chopped peanuts, reserving some for serving.
Remove the chicken breasts from the oven, and place on to 2 plates. Spoon the sauce over each breast, and serve with cooked rice and garnishes of your choice.