Panang Chicken

1 tablespoon peanut oil
1 1/2 tablespoons minced garlic
2 tablespoons red curry paste
3/4 cups creamy peanut butter
3/4 cup brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 tablespoon fish sauce
1 teaspoon sesame oil
2 cans coconut milk

Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. In a separate bowl add the red curry paste, peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Add to skillet along with vegetables and any already cooked meat you may want. Bring to a simmer, stirring occasionally, until the sauce has thickened and is smooth.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user IDEZINE58.