Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add
garlic and jalapenos; saute until tender but not brown, about 3 mins. Add
the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger,
honey and tabasco and mix well, until smooth. Bring to a simmer. Take off
heat and season (if needed) with salt and pepper. (I added pepper, but
didn't think it needed salt!) You can stop at this point, if desired and
refrigerate for up to 24 hours. Heat 1 tbsp. oil in a heavy skillet over
medium-high heat. Add the red pepper, mushrooms and green onions and cook
for about 3 mins. Add the skinless, boneless chicken and cook until done.
(About 5 mins.) Add this to the sauce. Cook the pasta in a pot of salted,
boiling water until tender, but not overdone. Drain. Bring sauce to a
simmer and pour over pasta. Toss well until coated. Serve.
Posted to MM-Recipes Digest V3 #287
Date: Sun, 20 Oct 96 03:11:35 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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