Chicken stewed in peanut curry sauce

Ingredients:

Fried chicken

• 700 g chicken breast, cut into 2.5 cm pieces
• 225 g frozen green beans (defrosted)
• 225 g frozen pepper strips (defrosted)
• 2 tbsp. l. canola oil
• Salt and ground black pepper
• Coconut rice (see recipe below)
• Sprigs of cilantro for garnish

Sauce

• 1.5 cups light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tbsp. red curry paste
• 1/3 cup peanut butter with crushed nuts
• 2 tbsp. l. brown sugar
• 2 tablespoons lime juice, plus slices for garnish

Coconut rice

• 3/4 cup light coconut milk
• 1 cup low-sodium chicken broth
• Juice of 1/2 lime
• 2 cups instant rice
• 1/4 cup sweet toasted coconut

Preparation:

1. Heat oil in a large skillet over medium-high heat. Add the shredded chicken, season, and cook, stirring occasionally, until cooked through, about 5 minutes. Add the green beans and pepper strips and continue cooking for 3 minutes.
2. Start making peanut curry sauceWhile the chicken is frying, combine all the sauce ingredients in a medium bowl.
   
   Pour the sauce over the chicken and vegetables in the pan and stir. Increase the heat to high and bring the contents to a boil, stirring occasionally. Reduce the heat and simmer until the sauce thickens slightly, about 6-8 minutes. Serve with coconut rice or plain boiled rice.
3. RiceIn a medium saucepan, combine coconut milk, chicken broth, lime juice, and rice. Bring to a boil over medium-high heat. Remove from heat and simmer, covered, for 7-9 minutes. Fluff the rice with a fork and stir in the toasted coconut. Serve.
   
   CoconutTo toast the coconut, place a dry frying pan over medium-low heat and toast, stirring occasionally, until golden brown.