Curried Chicken And Coconut Stir Fry

• 2 tbsp peanut oil
• 1 1/2 lb chicken thigh fillets, thinly sliced
• 1 None Spanish onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup madras curry paste
• 3 None plum tomatoes, coarsely chopped
• 1 cup coconut cream
• 1/2 cup chicken stock
• 2 tbsp coarsely chopped fresh cilantro leaves
• 1 tsp brown sugar
• 2 tbsp lemon juice

1. Heat 1 tbsp oil in a wok over medium-high heat. Working in batches, stir-fry chicken until cooked through.
2. Add remaining oil to wok. Stir-fry onion and garlic until onion is just tender. Add curry paste and stir-fry until fragrant.
3. Return chicken to wok along with tomatoes, coconut cream, chicken stock, cilantro, sugar and lemon juice. Stir-fry until heated through.

peanut oil, chicken thigh, onion, garlic, madras curry, tomatoes, coconut cream, chicken stock, cilantro, brown sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36850 (may not work)