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8 servings
FOR THE SAUCE:
½ cups Natural Peanut Butter (I Like Crunchy)
½ cups Light Coconut Milk
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Lime Juice
1 Tablespoon Soy Sauce Or Tamari
2 Tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
1 pinch Stevia Powder To Taste (or Honey)
1 pinch Black Pepper
1 pinch Cayenne Pepper
1 pinch Cinnamon
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FOR THE CHICKEN:
1 teaspoon Unrefined Coconut Oil
½ cups Diced Onion
3 cloves Garlic, Chopped
2 pounds Chicken Breast Cut Into 1 Inch Cubes
1 cup Chopped Asparagus Spears (1 Inch Pieces)
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