1 1/2 cups crunchy peanut butter
3/4 cup Thai Kitchen® Coconut Milk
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon shrimp paste
1/2 teaspoon crushed red pepper flakes
1 tablespoon peanut oil
1 tablespoon slivered fresh ginger
1 pound ground chicken
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
1 1/2 teaspoons Thai Kitchen® Premium Fish Sauce
Salt and ground white pepper to taste
FOR the Peanut Sauce, mix all ingredients in large bowl until well blended. Set aside. (Makes 2 cups.)
HEAT oil in wok or large skillet on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned. Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
SERVE chicken mixture in tortillas with Peanut Sauce.
Thai Kitchen Tip: Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.