Community Recipe
from [LCherry]

Evil Chicken (with Thai Salad and Peanut Dressing)

  • Yield: 2 servings ( Serving Size: servings )
  • Prep time:10 Minutes
  • Cook time:10 Minutes


  • 2 Chicken breasts , cut in 1" cubes
  • coconut milk ,1/2 can
  • Red thai curry paste about 2 T
  • garlic 2 cloves minced
  • 1 t fresh ginger (minced)
  • lime zest 1 lime
  • palm sugar 1T
  • 1T fish sauce
  • 1/3chicken stock to thin
  • basil about 1/4 cup julliened


brown chicken cubes in 1T peanut oil

add hot curry paste (red) chopped garlic , ginger, lime saute about a minute,then coconut milk, sugar, fish sauce,add chicken stock to thin, saute about a minute.

add basil at end.

serve over sticky rice


3 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon chopped green onions

1 tablespoon reduced-fat crunchy peanut butter $

1 tablespoon low-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon dark sesame oil


mixed salad greens


2 tablespoons vertically sliced red onion

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

cherry tomatoes, quartered


1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.

2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

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Evil Chicken (with Thai Salad and Peanut Dressing) recipe