Peanut-Crusted Thai Chicken With Cucumber Salad

• 1 cup roasted unsalted peanuts
• 1/4 cup Thai red curry paste
• 1 tbsp kecap manis (thick sweet soy sauce)
• 1/2 cup coconut milk
• 1 cup coarsely chopped fresh cilantro
• 4 small boneless skinless chicken breasts
• 1 small cucumber, halved lengthwise, seeded and thinly sliced
• 2 cups bean sprouts
• 1/3 cup coarsely chopped fresh mint
• 1 medium red onion, thinly sliced
• 1 tsp fish sauce
• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tbsp peanut oil

1. Preheat the oven to 375u0b0F. Blend or process peanuts, curry paste, kecap manis, coconut milk and half the cilantro until just combined.
2. Place chicken in single layer on oiled baking pan. Spread with peanut mixture. Bake for 20 mins, or until chicken is cooked through. Remove from oven. Cover. Let stand for 5 mins; slice thinly.
3. Combine cucumber, bean sprouts, mint, onion and remaining cilantro in large bowl.
4. Whisk the sauces, juice and oil in a small bowl. Pour dressing over cucumber salad; toss gently to combine. Serve chicken topped with salad.

peanuts, red curry, manis, coconut milk, fresh cilantro, chicken breasts, cucumber, bean sprouts, fresh mint, red onion, fish sauce, sweet chili sauce, lime juice, peanut oil

Taken from recipes-plus.com/api/v2.0/recipes/37278 (may not work)