Guest cook in the kitchen tonight – Joe Jenkins! (Just kidding, Joe)
1 lb chicken breasts
1 tablespoon cornstarch
2 tablespoon oyster sauce (we use the vegetarian oyster sauce)
1 can coconut milk
2 teaspoons curry powder
1 tablespoon sugar
3 tablespoons peanut butter or Harris Teeter thai peanut sauce
bag of baby spinach
1/2 a red bell pepper, diced
Cut the chicken into bite sized cubes. Mix 1/2 tablespoon oyster sauce with the corn starch and a little bit of water. Pour the mixture on the chicken and let sit for a few minutes.
Meanwhile pour about half the can of coconut milk into a skillet and mix together with the curry powder. Heat over med-low heat until it starts to simmer. Add the chicken into the sauce and let it cook for 3 or 4 minutes.
In a bowl, mix the coconut milk the rest of the oyster sauce, the sugar, and peanut butter. I had some extra Harris Teeter brand Thai peanut sauce from a previous meal so I added that in too. Pour the concoction into the pan. Cook together with the chicken for about 8 minutes or until the chicken is cooked all the way through. Add in the spinach until it wilts. Serve with rice and garnish with red pepper and peanuts.
Busy day in the jenkins kitchen. the Anadama bread nearly took up my whole day! I mixed in some chili galic sauce with my chicken, and it was so good, i would have added it to the pot from the beginging.
- 1 lb boneless, skinless chicken breasts
- 1 T corn starch
- 1 T oyster sauce (from an Asian grocery store)
- 1 can unsweetened coconut milk (reduced fat is okay)
- 1-1/2 to 2 t curry powder
- 3 T oyster sauce
- 3 T sugar
- 1/4 C peanut butter
- 1 T lime zest
- 7 ounces fresh spinach
- 1/2 C finely diced red bell pepper
- 1/2 C finely diced onions
- Trim excess fat from meat and cut into thin strips or small chunks as appropriate. Whisk the cornstarch with the half-tablespoon of fish sauce and pour over meat. Toss lightly to coat. Set aside for 10 to 15 minutes.
- Pour about 1/2 cup of the coconut milk into a medium sized saucepan and bring to a simmer over medium-low heat. Whisk the curry paste into the simmering coconut milk and blend until smooth. Add the meat and continue to simmer gently.
- In a separate bowl, whisk together the remaining coconut milk, fish sauce, sugar and peanut butter. Add this mixture to the pan, along with the lime zest. Simmer gently for about 5 to 7 minutes to blend the flavors and cook the meat through. Taste for heat and add more curry paste if desired.
- Add the spinach leaves, a handful at a time, and stir in to wilt in the hot liquid. Serve immediately, topping with the red bell pepper and onions. Serves 4.