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.