Thai Chicken


  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon minced garlic
  • 1/2 cup smooth peanut butter, warm
  • 1/4 cup Caramelised Balsamic vinegar
  • 2 teaspoons red Thai curry paste
  • 4 boneless, skinless chicken breasts
  • 2-3 tablespoons canola oil
  • 1/2 cup unsweetened coconut milk
  • 3 tablespoons minced cilantro


  1. In a food processor combine the ginger, garlic peanut butter, Caramelised Balsamic vinegar, curry paste and 3 tablespooons of water and puree until smooth.
  2. Tenderise the chicken breasts with a mallet, rolling pin or heavy pan.
  3. Season the chicken with salt and pepper.
  4. Set a wok over medium high heat and add oil.
  5. When oil is hot add the chicken two breast at a time and cook until chicken is browned evenly and cooked through, repeat.
  6. Place chicken aside.
  7. Reduce heat to low and add the coconut milk and 1/2 cup of the sauce to the wok and heat and combine.
  8. Dish chicken and drizzle sauce over the top. Garnish with chopped cilantro and serve.

Add Comment

Your email address will not be published. Required fields are marked *