Great for tropical thai wraps:
1.5 lbs boneless chicken breasts, chopped
1 tsp onion powder
1 tsp Wok Oil
1 tsp Fish Sauce
2 tbsp Red Curry Powder
2 tsp Ground Corriander
1 tsp Cayenne Pepper
1 can Lite Coconut Milk
1 cup White or Jasmine rice
1 tbsp butter
8 tbsp House of Zhang Padang Peanut Sauce
1 can Pineapple Chunks in heavy syrup
1 can Black Beans (frijoles negros)
Large Tortillas.
Prepare the rice with butter, 1 cup of water and half of the coconut milk.
Heat Beans.
Place pineapple chunks and syrup in a small frying pan and place over medium heat. Be carefull not to burn them.
In a deep frying pan, add wok oil and chicken. Cook on medium high 'till chick is white all over and no pink is showing. Add fish sauce, curry powder, corriander, cayenne, and onion powder. Stir. Add remaining coconut milk. Let the milk boil down and out. Add peanut sauce and allow to cook until the sauce has been evaporated and the chicken is evenly coated.
Steam the tortillas and add a layer of rice, beans, chick and pineapple. Enjoy. Has a sweet/spicy/peanutty flavor. Very good.