Thai Chicken Tacos with Spicy Peanut Oil

Ingredients

• FOR THE TACOS:
• 1 pound Boneless, Skinless Chicken Breasts
• ½ teaspoons Salt
• ¼ teaspoons Freshly Cracked Black Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• ½ cups Organic Coconut Milk
• 2 Tablespoons Red Curry Paste
• 1 teaspoon Fish Sauce
• 1 Tablespoon Finely Diced Jalapeño
• 1 clove Garlic, Finely Diced
• 12 whole Six Inch Size Corn Tortillas
• 6 whole Radishes, Thinly Sliced
• 1 whole Carrot, Peeled Into Thin Strips
• ½ cups Roughly Chopped Cilantro
• 2 whole Limes, Cut Into 6 Wedges Each
• FOR THE SPICY PEANUT DRIZZLE
• ⅓ cups Peanut Butter
• 1 Tablespoon Soy Sauce
• 1 teaspoon Hot Sauce
• 3 Tablespoons Warm Water

Preparation

For the tacos:
Heat a skillet over medium heat. Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper. Add the olive oil to the pan and once oil is hot add the chicken breasts. Cook them for about 5 minutes on each side.

Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce. When the chicken is cooked through, reserve to a plate to cool. Add the jalapeño and garlic to the pan, cook for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low and simmer. Once the chicken breasts are cool enough to handle, shred them, then add them into the sauce mixture to keep warm.

For the peanut drizzle:
In a small bowl, whisk all ingredients until well combined

For the taco assembly:
Wrap the tortillas in a damp cloth and warm them in the microwave on high for 30-45 seconds. Remove them from the microwave and lay them out on your plates. Divide the chicken mixture among the tortillas, about 1/4 cup for each taco. Top the tacos with the sliced radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro. Serve three lime wedges per plate of tacos and serve!