1. Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1cm, 1/2 inch thickness or get your butcher to do it for you.
2. In a food processor combine the peanut butter, rice vinegar, soy sauce, sugar, Shemin’s Thai Red Curry Paste, and stock.
3. Heat the oil in a heavy, large frying pan. Season chicken with salt and black pepper, then add the chicken to the pan and sauté over a medium heat until chicken breasts are nicely browned and cooked through, about 4-5 minutes on first side, and 3-4 minutes on the second side. You can also cook the chicken on the BBQ. (It’s important to thoroughly cook but not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
4. Remove the chicken to a plate and cover with foil. Reduce the heat to low and add the coconut milk. Scrape off the browned bits from the bottom of the pan, then stir in the peanut/curry paste mixture and heat through, for about 4-5 minutes.
5. Add any juices that have accumulated on the plate and cook for another minute or two. Turn off the heat and mix in the chopped coriander. Serve the sauce immediately over chicken breasts, with additional chopped peanuts for garnish if you like.
We just LOVE this sauce! Creamy in texture and unbelievably moreish. Great for this dish and we also used it as a dipping sauce at our BBQ, went down very well – it’s one of the best.