This is a scrumptious entree-- It can be made as a vegetarian dish, or fleish with chicken - Our favorite preparation is when we use kosher surimi shrimp as the protein star.
Serve over noodles.
2 Tablespoons vegetable oil
8 boneless, skinless chicken thighs or breasts, cut into small chunks and sauteed*
Freshly ground black pepper
12 ounces green beans, cut into 2" pieces
1 carrot, sliced very thin or diced
1 zucchini sliced very thin or diced
1/2 lb. linguine or lo mein noodles
1/2 cup canned coconut milk
1/2 cup peanut butter, room temperature
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot chili oil or chili sauce
Juice of 1 lime
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon curry powder
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh basil leaves, chopped
Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 10 minutes. .
Add the green beans and sauté until slightly brown about 2 more minutes.
Cook the pasta al dente according to the directions on the package.
Whisk together coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice and 1/3 cup water in a medium bowl . Set aside.
Add ginger and garlic to the pan with the chicken and green beans. Cook until fragrant, 30 seconds to 1 minute. Add curry powder and basil and stir about 30 seconds.
Add the coconut milk mixture, stir and cook on low until the sauce boils and thickens slightly, about 4 minutes. Add the peanuts. Mix in the cooked noodles and stir together. If too thick, add a few spoonfuls of additional water. Enjoy!
*Substitute roasted or grilled salmon or kosher parve surimi shrimp- or sauteed tofu for the chicken. We sometimes add kale, spinach, scallions or bok choy to this dish.
Serves about 4