Stolen Recipe

I have fallen in love with Curry. A good friend and awesome (beach) Bocce player (add self-taught chef), let me steal the recipe for his version of Thai Chicken. Last minute additions included cilantro and mushrooms — nice touches. Served over your choice of noodles or rice ensured that everyone was in for a second helping.

Ingredients Coconut Curry Sauce 13.5 oz can of coconut milk 1tb curry paste 2 tb curry powder 2 tb minced ginger 3 garlic cloves dash cayenne pepper salt & pepper Chicken 1 lb chicken 8 oz linguine 1 sweet onion 2 tb curry powder 2 tb peanut butter 1 cup toasted red peppers 1 cup scallions

Directions

Combine Coconut Curry Sauce ingredients … whisk and set aside
Chicken … saute sweet onion then add chicken, salt, pepper, curry powder and saute until brown.
Add peanut butter to coat chicken. Add red peppers and scallions … saute to release flavor then pour coconut milk and cook until warm and thickened.
Serve with choice of noodles or rice (Terry served both!)

Try it! You’ll like it!

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