Thai Red Curry Chicken Tacos w/ Spicy Peanut Drizzle
Servings 4 servings
Ingredients
For the Tacos
- 1 Pound Boneless Skinless Chicken Breasts
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly Cracked Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Cup Organic Coconut Milk
- 2 Tablespoons Thai Red Curry Paste
- 1 Teaspoon Fish Sauce
- 1 Tablespoon Finely Diced Jalapeño
- 1 Clove Garlic Finely Diced
- 6 Radishes thinly sliced
- 1 Carrot Peeled into thin strips
- 1/2 Cup Roughly Chopped Cilantro
- 2 Limes cut in six wedges each
- 12 Six inch Corn Tortillas
For The Peanut Dressing
- 1/3 Cup Peanut Butter
- 1 Tablespoons Soy Sauce
- 1 Teaspoon Sriracha
- 3 Tablespoons Warm Water
Instructions
For The Tacos
- Heat a skillet over medium heat.
- Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper.
- Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
- Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce.
- When the chicken is cooked through, reserve to a plate to cool.
- Add the jalapeño and garlic to the pan, cooking for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low, and simmer.
- Once the chicken breasts are cool enough to handle, shred, then add to the sauce mixture.
For the Peanut Dressing
- Whisk all ingredients until well combined
Taco Assembly
- Wrap the tortillas in a damp cloth, and warm in the microwave on high for 30 – 45 seconds.
- Divide the chicken mixture among the 12 tortillas, about 1/4 cup for each taco.
- Top the tacos with the radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro.
- Put three lime wedges per plate of tacos, and serve!