Recipe
Tasty, healthy recipes for everyday.
Creamy Peanut Butter & Coconut Chicken
Time: 30 minutes | Serves: 2-4
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Ingredients
Sauce
- ½ cup coconut milk
- ½ cup Mayver’s Peanut & Coconut Spread
- 1 tbsp Thai red curry paste
- Juice from 1 Lime, 1 tbsp soy sauce or tamari
- 2 tbsp Fish Sauce, 2 tsp coconut oil
- Pinch of cracked black pepper
- ¼ tsp cinnamon, ¼ tsp cayenne
Chicken
- 800g Chicken Breast, sliced
- ½ cup diced Onion, 2 Garlic Cloves (chopped)
- 1 tsp Coconut Oil, 1 cup Asparagus (diced)
- Garnish with; Chopped Cilantro, Peanuts, Green Onion & Coconut Flakes
Method
- In a medium bowl whisk together Mayvers Peanut & Coconut Spread, coconut milk, curry paste, lime juice, soy sauce, fish sauce, coconut oil, & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
- Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes.
Stir occasionally for even cooking. Stir sauce into chicken. - Partially cover and simmer for about 5 minutes to let the flavours combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.