Thai Creamy Chicken Satay for 2

2 tsp. oil
1 tsp. red curry paste
250g (1/2 lb.) chicken fillets, cut into small cubes
1/2 cup coconut milk -see note
2 tsp. fish sauce
2 tsp. brown sugar
2 tbsp. crunchy peanut butter or less
Vegetables if using - see note
6 baby corn halved, 1/2 cup small pieces cauliflower & 1 small onion, sliced
Steamed jasmine rice
Lemon wedges

Heat the oil in a wok, add red curry paste and fry for 1 minute.
Stir in chicken and fry 4-5 minutes or until golden brown.
(Batch cook chicken if too much for wok at one time)
Cook onion, in wok and return cooked chicken to wok.
Add all remaining ingredients except lemon wedges and steamed rice.
Bring to the boil.
Lower heat and simmer uncovered for 10 minutes or until sauce has thickened.
Serve with steamed jasmine rice and lemon wedge.

Notes: coconut milk -(regular or lite) or evaporated milk plus 1 tsp. coconut essence
Vegetables - are not in the original version but I have been served these vegetables at times. So if you wished to use less chicken or serve a large portions then add vegetables.
This is one of my favourite Asian meals.

BREAKFAST Muesli & Milk Coffee
LUNCH Pasta with Chilli Tuna Sauce
DINNER Thai Creamy Chicken Satay with Vegetables and Rice, Orange, Green Tea