Recipe by Chef PotPie
I made this up for my daughter's homecoming from a summer trip. We loved it, and she said, "Mom, get on Zaar right now and write down what you did before you forget!" This was pretty spicy, so if you're sensitive you may want to cut the sambal to half or less. You can always add more at the table! I served this with rice noodles. It would also be good over regular pasta or rice.
Top Review by Outta Here
A good, basic recipe that lets you cut the amount of fat in coconut milk, but it was missing that coconut milk flavor. I would double the amount of extract. I wasn't sure what "Thai seasoning" was, so used Thai red curry paste, but a little fish sauce or soy for some saltiness would help. Also some chopped cilantro. One of those recipes that can be adapted to your tastes and still be kept low-fat, though. Made for ZWT 9.
- 2 lbs boneless skinless chicken breasts
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 (14 1/2 ounce) can chicken broth
- 1⁄2 cup peanut butter
- 1 tablespoon ceylon curry powder
- 1⁄2 tablespoon Thai seasoning
- 2 tablespoons sambal oelek
- 1 1⁄2 cups fat-free half-and-half
- 2 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon coconut extract
- 2 teaspoons sugar
- flaked coconut
Directions See How It's Made
- Cube chicken and brown, add onions and garlic, and saute until onion is tender.
- In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
- Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
- Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
- Serve over pasta or rice and top with grated coconut.