1 tbsp. olive oil 1 medium onion1 minced garlic clove
1 tsp. coriander 1/2 cup sweet hot oriental chili sauce (found at Walmart or Cost Plus World Market) 1 tsp. cumin 2 tbsp. soy sauce 1 tsp. salt 2 tbsp. fish sauce (I always leave this out) 2 tsp. grated fresh ginger 2 tbsp. smooth peanut butter1 tbsp. lime juice
14 oz. can coconut milk (I use low fat)
Cut chicken in strips, heat oil in large frying pan and brown until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients and heat through. Add the can of coconut milk and stir to blend.
Add chicken and simmer.
The original recipe doesn't call for vegetables but I like to add red pepper and pea pods when I add the coconut milk. Oh, and we serve it over brown rice.