SPICY
THAI-STYLE SUPERSWEET CORN AND CHICKEN SAUTE
2 tablespoons vegetable
oil
1 pound skinless boneless chicken breasts,
cut in bite-sized pieces
2 medium-sized red and/or orange bell peppers,
chopped (about 2 cups)
2 tablespoons curry powder
1 can (14 ounces) coconut milk
1/4 cup chunky peanut butter
1/4 cup teriyaki sauce
1/4 teaspoon red pepper flakes or to taste
4 ears fresh supersweet corn, husked and
cut in thirds
Salt to taste
1/2 cup salted roasted peanuts, chopped
In a Dutch oven or large saucepan over medium
heat, heat oil. Add chicken and peppers;
cook and stir until lightly browned, 2 to
3 minutes. Add curry powder; stir to coat
ingredients. Stir in coconut milk, peanut
butter, teriyaki sauce and red pepper flakes;
cook and stir until hot. Add corn; cook
and stir just until corn is cooked, 3 to
4 minutes. Season with salt if necessary.
Serve in shallow soup bowls, garnished with
peanuts.
