Peanut Chicken Pasta

               1/2 pound dried linguine
               1/4 cup coconut milk
               1/4 cup creamy peanut butter
               2 tablespoons soy sauce
               1 tablespoon brown sugar
               1/4 teaspoon hot sauce
               1 lime juice
               1 tablespoon vegetable oil
               12 ounces chicken breast or thighs
               1 tablespoon fresh ginger
               1 glove garlic, minced
               1/2 tablespoon curry powder
               salted roasted peanuts

               Cook linguine to al dente. Reserve 1/2 cup pasta water.

               In a bowl combine milk, peanut butter, soy sauce, brown
               sugar, hot sauce, lime juice and 1/4 cup water.  Set aside,

               Heat oil in large skillet.  Salt and pepper chicken,
               add to skillet, saute until browned and cook. 

               Add ginger and garlic to skillet, cook 30 seconds,
               add curry powder, cook another 20 seconds.

               Add peanut butter sauce to skillet, cook until sauce boils,
               and thickens, about 4 minutes.  Add pasta to skillet;
               toss gently to combine; if sauce is too thick add some

               reserved pasta water; garnish with peanut.