Submitted by Happy13
Serves 4-6
Paste Ingredients
1 tsp fresh ground pepper |
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1 tsp ground cumin |
1 tsp ground coriander |
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½ tsp ground ginger |
5 cloves garlic, peeled& chopped |
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½ tsp anchovy paste |
1 tbsp extra virgin olive oil |
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1 tsp salt |
2 tsp Thai chili pepper paste |
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t tbsp smooth peanut butter |
Main Ingredients
2-3 lbs boneless, skinless chicken breast cut |
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14-16 oz coconut milk |
into bite sized pieces, rubbed with paste |
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1 tbsp Asian fish sauce |
1 tsp granulated sugar |
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the zest of 1 lime |
Directions
- Place all paste ingredients into food processor & process into a paste consistency.
- In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
- Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
- Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.
Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.