Tangy Thai Chicken

This is just another way to prepare chicken breasts.

Combine curry paste and oil in a bowl.

Stir until paste is softened.

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.

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.

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.

The chicken is done when it is white throughout , but still juicy and the sauce is a bit caramelized in spots.

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.

boneless skinless chicken breasts, green curry paste, peanut oil, coconut milk, thai sweet chili sauce, fish sauce, salt, peanuts, cilantro