By Duane Pemberton
6 Chicken Thighs – seasoned with salt/pepper
3 cups of Peanut Sauce (recipe follows)
2 Bell peppers
2 cups of brown rice
1 cup of toasted almonds
Grill thighs on medium heat until they reach 180-degree’s – flipping once. Cut the onion and peppers into thin slices and sauté until tender, seasoning with only salt and pepper.
Cook the brown rice per the instructions on your bag or box of rice. I typically cook 2 cups of rice in 4 cups of water with a pinch of salt until tender.
Pan-toast the almonds over medium heat until you notice a slight browning.
2 cans of Coconut Milk
2 tablespoons of red curry sauce
1 teaspoon of fish sauce
3/4 cup of brown sugar
1 cup of creamy peanut butter
Mix all ingredients into a medium sauce pan and bring to a simmer – allow to simmer for approximately 20 minutes.
Thin-sliced cucumber soaked in rice wine vinegar and a tablespoon of sugar.
Thinly-sliced basil (thai basil would be ideal).