This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter.
Chicken breast, boneless, skinless
1 can(s) (13.5 oz)
(or coconut cream)
1 1/2 tbsp
Green curry paste
Peanut butter, natural
Salt and pepper
5 1/3 tbsp
1 Peel the onion and cut into thin, uneven wedges. Peel the lower bart of the broccoli stem with a potato peeler or a small sharp knife. Cut into thin rods lengthwise so that the florets and the stem are still joined together.
2 Heat a generous amount of oil in wok pan or a sauté pan. Sauté broccoli and onion on high heat while stirring for a few minutes. It's ok if it gets a little brown here and there – will give a nice flavor – but the vegetables should still be crispy. Salt and pepper.
3 Slice or dice the chicken meat and add to the pan. Add coconut milk, curry paste and peanut butter and stir. Let simmer for a few minutes to make the flavors come out.
4 Salt to taste. Add the peanuts just before serving!
5 Serve with zoodles or shirataki noodles if you feel that you need a side dish, but it's great as it is. Use a spoon for the delicious sauce.