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

1. 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.
2. 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.
3. 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.