Chicken with Peanut Curry Sauce and Coconut Rice


2 tablespoons olive, coconut, or pure peanut oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
8 ounces frozen cut green beans, thawed
8 ounces frozen pepper strips, thawed (or one pepper thinly sliced – I like sweet red)

Note: Pure peanut oil is hard to find, and expensive when it is found; yet it’s a great flavor. We get ours by pouring off most of the oil that sits at the top of our jars of pure (unadulterated) peanut butter. We don’t find it a loss to the quality of the peanut butter. We keep the oil in a glass jar in the refrigerator.

For sauce:

1 1/2 cups coconut milk
1/2 cup chicken broth,
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons rapadura sugar
2 tablespoons lime juice, plus wedges for garnishing

Cilantro sprigs for garnishing


Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and sauté until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.

Coconut Rice:

3/4 cup coconut milk
1 cup chicken broth
1/2 lime, juiced
2 cups cooked rice
1/4 cup shredded coconut, toasted

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

Note: To toast coconut, place in dry frying pan over medium-low heat, stirring occasionally until golden brown.