1 Boil in bag White Rice
3 (6-ounce) chicken breasts cooked and chopped
1 Can (15oz.) light coconut milk
1 Mango, diced
1 Green scalons, minced
2 tablespoons Cilantro, minced
2 tablespoons Roasted salted peanuts, chopped
1 tablespoons Sesame oil
1 tablespoons. Seasoned rice vinegar
1 tablespoons Soy sauce
1 tablespoons Thai green curry paste
1 tablespoons Sesame seeds
4 Large Tortillas, warmed
Make rice according to direction on box. Using Light coconut milk with water to boil rice.
Place cooked rice with all the remaining ingredients. Stir until all well combined and then spoon equal amounts on warmed tortillas. This can be served with Thai Peanut sauce for dipping.
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
– Posted for OffMyGrill.Com using my iPhone!!!!