Thai Peanut Curry

For the sauce:

1 can (13 oz) lite coconut milk
6 tablespoons soy sauce
2 teaspoons curry powder
4 tablespoons packed brown sugar
6 teaspoons cider vinegar
6 teaspoons corn starch
1 heaping tablespoon smooth peanut butter

Coconut Water
Peanuts

Chicken breast, cubed and sautéed

Recommended Vegetables

Onions
Carrots
Broccoli
Red Peppers
Zucchini
Mushrooms
Cabbage
Peas

Method:

Combine first six ingredients in a sauce pan and cook over medium heat until thickened. Add peanut butter, red chili paste to taste. Thin with coconut water.

Stir fry protein and veggies in stages, then setting aside. Start with most hearty vegetables (onions, carrots, broccoli), medium veggies (red peppers, zucchini, and mushrooms), then light veggies (cabbage, peas).

Serve over rice and garnish with peanuts.