Black Pepper And Ginger Chicken Taco With Red Curry-Peanut Sauce And Peanut Relish
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
67
Spice
40
Sweetness
47
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Soy Sauce2 tbsps
Peanut Oil2 tbsps
Ginger (finely chopped fresh)4 cloves
Garlic (finely chopped)1
Salt1 tbsp
Red Curry Paste1 cup
Coconut Milk2 tbsps
Lime Juice (fresh)2 tbsps
Smooth Peanut Butter1 cup
Peanut (chopped)1 cup
Pistachio (chopped)Directions:
1
For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish
2
Add the chicken breast and turn to coat
3
Cover and marinate in the refrigerator for at least 4 hours
4
Heat a large grill pan over high heat until smoking
5
Remove chicken from marinade and season with salt to taste
6
Grill for 4 to 5 minutes on each side until just cooked through
7
Let rest 5 minutes, slice each breast on the bias into 6 slices
8
For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat
9
Add the curry paste and saute for 3 to 4 minutes
10
Add the soy sauce, coconut milk and lime juice and bring to a simmer
11
Whisk in the peanut butter and cook for 5 minutes
12
Season with salt and pepper to taste
13
For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper
14
To Assemble: Preheat oven to 375 degrees F
15
Lay tortillas out on a flat surface
16
Divide both of the cheeses among the tortillas
17
Top the cheese with 3 slices of the chicken, some of the red onion and cilantro
18
Fold the tortillas over to form a half moon and brush the tops with peanut oil
19
Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts
20
Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro