Thai Chicken With Red Curry & Peanut Sauce

I love Thai foods. This dish is an easy to make Thai inspired recipe that can be put together from ingredients generally available from you local supermarket. Translation: You can have this for dinner tonight.

2 tablespoons fresh ginger, minced
1 tablespoon minced garlic
1/2 cup smooth peanut butter, warm
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons red Thai curry paste
4 boneless, skinless chicken breasts
2-3 tablespoons canola oil
1/2 cup unsweetened coconut milk
3 tablespoons minced cilantro

In a food processor combine the ginger, garlic peanut butter, rice wine vinegar, soy sauce, sugar curry paste and 3 tablespooons of water and puree until smooth.
Pound out the chicken breasts between two sheets of plastic wrap to an even thickness with a mallet, rolling pin or heavy pan.
Season the chicken with salt and pepper.
Set a wok of large heavy bottomed pan over medium high heat and add oil.
When oil is hot add the chicken two breast at a time and cook until chicken is browned evenly and cooked through, repeat. Place chicken aside.
Reduce heat to low and add the coconut milk and 1/2 cup of processed sauce to the wok and heat and combine.
Dish chicken and drizzle sauce over the top. Garnish with chopped cilantro and serve.