3 chicken breasts
1 bunch of green onions
For the Sauce:
16 oz can of chicken broth
1 can of coconut milk
1/2 cup peanut butter (I used my homemade peanut butter--I'll never go back!)
4 Tbsp soy sauce
2 Tbsp curry powder
*serves approximately 4 adults*
1. Add together the sauce ingredients in a pan. Use a fork or whisk to fully incorporate the peanut butter. Bring just to a boil on high then reduce heat to medium low, and simmer for 30 minutes while stirring occasionally. Sauce will thicken and reduce slightly.
2. Cook chicken any way you prefer. I like grilled chicken and so my poor husband was literally out in the snowstorm grilling the skewered chicken. (It was all right, he was willing to do it in the name of the magic Thai peanut sauce!) It really doesn't matter how the chicken is cooked though, just make sure you baste it during cooking with about 1/2 cup of the peanut sauce.
3. Serve over rice or noodles. Garnish with sliced green onions. Inhale.