Tangy Thai Chicken

• 4 large boneless skinless chicken breasts
• 1 tablespoon green curry paste
• 2 teaspoons peanut oil
• coconut milk
• 3 tablespoons Thai sweet chili sauce
• asian fish sauce (optional)
• salt
• chopped peanuts (for garnish)
• chopped cilantro (for garnish)

1. Combine curry paste and oil in a bowl. Stir until paste is softened.
2. Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
3. Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
4. Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
5. The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
6. Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

chicken breasts, green curry, peanut oil, coconut milk, sweet chili sauce, asian fish sauce, salt, peanuts, cilantro

Taken from www.food.com/recipe/tangy-thai-chicken-150588 (may not work)