Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
Briefly fry the garlic and ginger before adding back the chicken.
Stir fry for a minute before adding the peanut butter, soy sauce, fish
sauce,brown sugar and curry paste.
Stir fry and allow the peanut butter to melt.
Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
If the sauce needs salt/sugar, add more brown sugar or soy sauce.
Serve with jasmine rice and sugar snap peas.
with permission of Simply Delicious.
visit Simply Delicious’
blog, click here.