Name: Peanut chicken curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 800 g chicken breast fillets skinned, deboned; 3 garlic cloves, thinly sliced; 1.5 tsp fresh ginger crushed; 2 peanut butter; 3 Tbs soy sauce; 2 Tbs fish sauce; 1 tsp brown sugar; 1 tsp Thai red curry paste; 1 coconut milk tinned; 1 stock chicken; rice jasmine, to serve; sugar snap peas steamed, to serve

Recipe Disclaimer

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Ingredients (12)

800 g	chicken breast fillets — skinned, deboned
3	garlic — cloves, thinly sliced
1.5 tsp	fresh ginger — crushed
2	peanut butter
3 Tbs	soy sauce
2 Tbs	fish sauce
1 tsp	brown sugar
1 tsp	Thai red curry paste
1	coconut milk — tinned
1	stock — chicken
	rice — jasmine, to serve
	sugar snap peas — steamed, to serve

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Method:

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.

Reprinted
with permission of Simply Delicious.

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