Chicken Breasts with Red Thai Curry Peanut Sauce

This chicken was super quick and really yummy. I love sauces with coconut milk. This weekend, I also made a second version of apple turnovers, for comparison to last week's. This recipe was from Cook's Illustrated. The dough is a bit more complicated, and I thought it was more difficult to handle (not awful, but the Fine Cooking one was easier). The filling in these was grated apples with lemon and sugar, as opposed to apple halves with sugar, flour and cinnamon sprinkled inside the pastry. Larry liked last week's filling better. I kind of liked this week's pastry better - definitely flakier, and held up better the next day. I think the perfect marriage would be this pastry with apple halves as filling.

• Chicken Breasts with Red Thai Curry Peanut Sauce (Fine Cooking #76, January 2006, p. 86C)
• Steamed Brown Rice
• Sautéed Spinach with Garlic
• Flaky Apple Turnovers (Baking Illustrated, p.276)