Coconut Red Curry

From: Wendy.   Not sure where she got it from.  "It comes together fast.  An ingredient that you probably aren't familiar with is Red Curry Paste.  It comes in a 4 oz. glass jar in the Asian section of most super markets  That is where the coconut milk usually is too.  Everything else is pretty basic and it is GF."

1 tablespoon olive oil
1/2 onion, diced
*2 small chicken breast, cut into small cubes, salt and peppered
3 cloves garlic
3 tablespoons peanut butter
1-2 tablespoon Thai red curry (1 T. if you don’t like things very spicy)
1 (13 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon sugar
Directions:
Drizzle the olive oil into a large pan and turn stove on to medium-high. Add the onion
and the chicken to the pan and cook until chicken is almost cooked through, add the
garlic and cook for 1 more minute. Place the peanut butter and curry paste into the
center of the pan. Stir in the coconut milk, soy sauce and sugar. Cook until the sauce
begins to boil, turn down the heat and simmer for about 1 minute. Add more salt if
needed. Serve over rice with steamed or **roasted veggies (broccoli, carrots, bell
peppers, etc.).
*You can use leftover chicken, or rotisserie chicken. Skip the step of cooking the
chicken with the onions, and then just add the chicken to the mixture once you have
added the coconut milk.
**We love roasted veggies from the oven. Just spray a cookie sheet with cooking
spray, placed chopped veggies onto the pan, drizzle with about 1 T. olive oil, toss and
sprinkle with salt. Bake at 400 degree for 10-15 minutes until edges of the veggies
start to brown, stirring once or twice.