Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce

Who doesn't like Thai food?  Okay there are probably some people.  But here's a winner recipe that will make you want to try other Thai recipes!  The Thai student that lives with us enjoyed this a lot. The peanut sauce is from my Thai Cooking in a Sufi's Kitchen cookbook.  And it is an incredible combination that makes whatever vegetable you put into it so good!  

 The first time I ever had a peanut saucewas when my daughter ordered swimming  rama at a Thai restaurant.   I was definitely sold on the first bite and started experimenting with it more.  

I actually put this sauce in this dish by accident but our Thai student said it's just gai pad prik with a peanut sauce!  

Gai Pad Prik ( Chicken with Peppers) in a Peanut Sauce 
 Serves 4-6

1. Prepare chicken: 
(1)  Rinse 2 chicken breasts and cut into bite sized pieces.
(2)  Combine 1/2 cup of rice flour with 2 tsp. salt and 2 t sp. pepper in a small bowl. 
(3)  Toss the chicken pieces in the mixture until they are evenly coated.  Set aside.

2.  Prepare vegetables:

(1)  Slice 1 large carrot on the diagonal.

(2)  Slice 1 red pepper into thin pieces.

(3)  Chop 1 cup of broccoli.
(4)  Slice 1 onion into thin pieces.

(5)  Mince 2 cloves of garlic.

(6)  Rinse or thaw 1 1/2 cups of green beans.
(7)  Mince 1 T ginger.

(8)  Optional:  Wipe  off button or shitake mushrooms and slice 1/2 cup .
Blog update 7-11-14:  Today I switched out the broccoli for summer squash and zucchini

3.  Make peanut sauce - In a saucepan:
(1)  Heat 2 T of coconut oil in a saucepan and add 2 T of red curry paste (I usually add 3 T).
(2)  Add 1 can of regular coconut milk and 3/4 cup of water.
(3)  Stir in 1/2 cup of peanut butter.
(4)  Increase heat to  medium high and stir until the sauce comes to a boil.
(5)  Then reduce heat and stir in 1/2 cup of sugar, 2 T of tamarind,  and 1 tsp. of salt.
(6)  Let the sauce come to a boil again to dissolve the sugar.  Taste and make any adjustments.  You will add this later.

4.  Stir-fry chicken & vegetables - In a large skillet or wok:
(1)  Put in 2 T of coconut oil in a large wok/skillet and stir fry ginger, garlic and onion for 3-4 minutes.
(2)  Add the chicken and stir-fry until done.
(3)  Add the remaining vegetables and stir fry for 3 minutes.
(4)  Stir in peanut sauce and let the vegetables simmer in it about 3-4 minutes.

This is our student's bowl

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)

Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)

Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)

Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)

Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)

Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)

Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)

Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)

Gluten Free Thai Basil Beef    (From Internet search)

How to Make Your Own Thai Fresh Rolls   (From my church cookbook, Come & Dine)

Rachel Ray's Thai Chicken with Basil & Pineapple   (From Internet search)

Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)