While spending a year traveling through Thailand, I fell in love with Thai food. My kids and hubbie have also grown to love all the curries that I make for them and this Gluten Free Cilantro and Red Thai Curry Peanut Sauce was a delicious. The sauce is fairly rich and thick so the kiddos were happy with just sauce on their chicken, however the hubbie and I smothered everything in it. I even had some sauce left over which I used a few days later to make a stir fry.
- 4 boneless, skinless organic chicken breasts, pounded to 1/2 inch thick
- 2 tbsp peeled and minced fresh ginger
- 1 tbsp chopped fresh garlic
- 1/2 cup smooth organic peanut butter (without added sugar) at room temperature
- 1/4 cup rice vinegar
- 2 tbsp Bragg’s Liquid Aminos
- 2 tbsp Wholesome Sweeteners Organic Sugar
- 1 tsp red Thai Curry Paste
- 3 tbsp organic chicken stock/broth
- fresh ground black pepper to taste
- about 2 tbsp coconut oil
- 1 cup unsweetened coconut milk
- 4 tbsp finely chopped organic cilantro (or more), plus more for garnish if desired
Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast between plastic wrap (or wax or parchment paper) and use a meat mallet to pound to about 1/2 inch thick.
Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, liquid amines, sugar, curry paste, and chicken stock. Taste – you can always add more curry.
Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and saute over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side. (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes.
Add any juices that have accumulated on the pate of chicken and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.