Tangy Thai Chicken

Total Time: 34 mins Preparation Time: 22 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breasts
• 1 tablespoon green curry paste
• 2 teaspoons peanut oil
• coconut milk
• 3 tablespoons thai sweet chili sauce
• asian fish sauce (optional)
• salt
• chopped peanuts (for garnish)
• chopped cilantro (for garnish)

Recipe

• 1 combine curry paste and oil in a bowl. stir until paste is softened.
• 2 mix in 3/4 of the coconut milk and taste the mixture. if it tastes bland, add more curry paste and salt, until it is pleasantly pungent. if too spicy, add a little more coconut milk.
• 3 place chicken into a plastic zip lock bag, pour in marinade and seal. toss to coat evenly. allow to sit at room temperature for 20 minutes. for a more intense flavor, marinate for several hours in refrigerator.
• 4 drain and discard the marinade. in a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. brush each side with a few tablespoons of chili sauce.
• 5 the chicken is done when it is throughout, but still juicy and the sauce is a bit caramelized in spots.
• 6 serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. sprinkle with chopped peanuts and chopped cilantro. you can also serve a little chili sauce on the side.