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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