Chicken and Peanut Thai Curry

Rhonda Scheurer's Note:

Medium hot Thai dish - spicy and sweet. For a less sweet variation, leave out the pineapple.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 1 tablespoon oil
• 1 medium onion, chopped
• 1 can satay garee yellow curry
• 2 chicken breasts, cut into bite-sized pieces
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 teaspoons brown sugar
• 1/2 cup peanuts
• 1/2 cup chopped basil leaves
• 1/2 cup chopped pineapple

Directions:

1. Heat the oil in large frying pan.
2. Add the onion and stir fry for approx 2 minutes.
3. Add the yellow curry and bring to a boil.
4. Add the chicken, reduce heat and simmer for 15 minutes.
5. Remove chicken and set aside.
6. Simmer sauce until reduced and quite thick- about five minutes.
7. Return the chicken to the pan.
8. Add the coconut milk, fish sauce, lime juice and brown sugar and simmer for five minutes.
9. Add the peanuts, basil and pineapple.