Boneless, Skinless Chicken Breasts (1 lb)
into an inch strip. Then add in a bowl with
Brown Sugar (2 Tbsp)
Taco Seasoning (1 tsp)
Ground Turmeric (1 tsp)
GOYA® Coconut Milk (1/2 cup)
. Toss to combine and marinate for at least 15 minutes or up to overnight.
Prepare your cucumber relish. In a medium bowl, dissolve the
Granulated Sugar (1/4 cup)
Water (3/4 cup)
. Then add
Distilled White Vinegar (1/3 cup)
and set aside in the fridge to cool down.
Dry Roasted, Unsalted Peanuts (1/2 cup)
to a mortar and pestle. Crush it until it becomes grounded (you can leave some big pieces if you like your peanut sauce to have a crunchy texture).
In a saucepan over medium-low heat, add
GOYA® Coconut Milk (1 cup)
Thai Red Curry Paste (2 Tbsp)
Brown Sugar (1/4 cup)
, and ground peanuts. Occasionally, stir. Simmer for 5-10 minutes or until the sauce becomes slightly thick. Then set aside.
While the sauce is simmering, bring the vinegar mixture out from the fridge and add the
Cucumbers (1 cup)
Red Onion (1/4)
Red Chili Peppers (2)
. Mix to combine and set aside in a fridge.
In a grill pan over medium-high heat, add
Vegetable Oil (1 tsp)
. Once hot, cook the chicken for 2-3 minutes on each side.
To assemble the taco, top a warm
Small Flour Tortillas (12)
with grilled chicken, peanut sauce, and cucumber relish. Garnish with
Fresh Cilantro Leaves (to taste)
if using and serve with a squeeze of