Peanut Chicken Curry

• 800gskinless chicken breasts de-boned
• 3garlic cloves thinly sliced
• 1.5tsp crushed ginger
• 2heaped tbsp smooth peanut butter
• 3Tbs soy sauce
• 2Tbs fish sauce
• 1tsp brown sugar
• 1tsp Thai red curry paste1tin coconut milk
• 1tin chicken stock/water (using the same tin as the coconut milk)
• jasmine rice, to serve
• steamed sugar snap peas, to serve
• Serves 4 People

1. Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
2. 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.
3. Stir fry and allow the peanut butter to melt.
4. Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
5. Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
6. If the sauce needs salt/sugar, add more brown sugar or soy sauce.
7. Serve with jasmine rice and sugar snap peas.

chicken breasts, ginger, butter, soy sauce, fish sauce, brown sugar, red curry, chicken, jasmine rice, sugar snap peas, people

Taken from www.epicurious.com/recipes/member/views/peanut-chicken-curry-50147835 (may not work)