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!