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“Chicken in Coconut-Lime Peanut Sauce”

I get such a craving for Asian food sometimes. I’m not very good at cooking it myself, there’s something about the flavor combinations that aren’t intuitive to me while cooking, but are so delicious when put in front of me at a dinner table. In my recent piece for Tasty Kitchen, I featured one of my friend Marla’s recipes because it looked amazing and because her recipes are always so accessible. I thought I’d give it a whirl. Peanut sauce is always worth exploring. And I’m glad I went on that little safari.

There are two components to this recipe: the chicken and the sauce. To cook the chicken you’ll need: diced onions, diced garlic, asparagus, cubed chicken breast and coconut oil for sautéing. If you can’t find coconut oil, no problem, butter or oil will work well.

Now for the sauce, you’ll need: lime juice, cayenne pepper, red curry paste, cinnamon, stevia (or sugar), coconut milk, fish sauce, peanut butter, toasted sesame oil, and soy sauce.

Mmm, I love a good saws.

This is what coconut oil looks like. You can rub some on your body while you cook. It’s the right thing to do.


You could use all kinds of fresh veggies here… whatever is popping up in your garden really.

This dish is creamy and exotic and I love it. Serve heaping spoonfuls of it into bowls, close your eyes and pretend you’re in a far away land.

It is great warm or at room temperature.

What’s your favorite “exotic” food?

You can find the full step-by-step recipe over here on Tasty Kitchen. Enjoy!

 

“Asparagus Cheese Tarts”

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Another thing about the big garden at Tulipwood is that there were asparagus popping up all over the place this year. They just spontaneously sprouted wherever they pleased… amongst the tomato plants, with the radishes. It was like a game of Where’s Waldo?… where would we come across an asparagus next? The reason for all …