Spicy Thai Chicken Pasta

Thai Chicken Pasta
1 (13.5-oz.) can of lite unsweetened coconut milk

6 tbsp. (1/4 cup + 2 tbsp.) curry paste
(recommended: Masaman Curry Paste - Mae Ploy Brand)
2/3 cup chunky peanut butter
7 tbsp. (1/4 cup + 3 tbsp.) dark brown sugar
2 tbsp. Thai fish sauce
1/2 lb. cooked, drained Spaghetti
3 large boneless skinless chicken breasts
1 (14-oz.) can Bean sprouts, drained
2/3 cup green onion, diced
2/3 cup shredded carrots
cilantro for garnish
lime wedges

Cut chicken into cubes and cook over medium heat with a minimal amount of sesame oil and splash of soy sauce until cooked through. Add carrots and bean sprouts to heat through then toss with pasta and peanut sauce. Garnish with green onions, cilantro and a squeeze of lime.

Peanut Sauce:
Brink Coconut milk to a gentle boil, add curry paste and cook for 3 minutes. Add peanut butter and cook for 1 minute. On low heat, add brown sugar and cook for 2 minutes. Remove from heat and add fish sauce. Makes a lot of sauce