Chicken Breasts with Red Thai Curry Peanut Sauce Recipe
Ingredients
- 2 Tbs. chopped fresh ginger
- 1 Tbs. chopped garlic
- 1/2 cup natural smooth peanut better, preferably at room temperature
- 1/4 cup rice vinegar
- 2 Tbs. soy sauce
- 2 Tbs. mirin or granulated sugar
- 1-3/4 tsp. red Thai curry paste
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
- Kosher salt and freshly ground black pepper
- 2 Tbs. canola oil; more as needed
- 1/2 cup unsweetened coconut milk
- 3 Tbs. minced fresh cilantro
View Full Recipe at Inspired 2 Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 618 | |
| Calories from Fat 456 | 74% |
| Total Fat 52.87g | 66% |
| Saturated Fat 23.64g | 95% |
| Trans Fat 0.13g | |
| Cholesterol 27mg | 9% |
| Sodium 1931mg | 80% |
| Potassium 673mg | 19% |
| Total Carbs 13.95g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.23g | 1% |
| Protein 16.23g | 26% |
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