Thai Chicken with Peanut Curry Sauce and Coconut Rice

canola oil

chicken breasts in 1” pieces seasoned with salt and pepper

thawed, frozen cut green beans

thawed, frozen pepper strips (red, yellow, green)

light coconut milk

low sodium chicken broth

red curry paste

creamy or chunky peanut butter

brown sugar

fresh lime juice & wedges for garnish

cashews, rough chopped

dark raisins

sm can drained water chestnuts

garnish chopped, fresh cilantro

light coconut milk

low sodium chicken broth

lime, juiced

instant rice

shredded sweetened coconut, toasted in oven

I typically choose a low sodium broth, like Swanson's, that comes in a box.  The left overs can just be refrigerated.

Curry Paste can be found in larger markets (like Whole Foods) or specialty markets.  I use Neera’s Spicy Vindaloo red Indian Curry Paste in 4 oz jar.

I use Peter Pan honey roasted peanut butter, as that is the one my family enjoys.  Feel free to use any type.

I like the Taste of Thai coconut milk in a can.  If all you have on hand is coconut milk beverage, you may need to add a teaspoon or so of corn starch to the cold sauce so that it will  thicken properly when cooked.