Chicken Coconut Curry

• 1 large organic chicken breast cut into strips
• 1 x onion
• 3 to 4 cloves garlic
• 2-3 tspchopped, peeled fresh ginger
• 1 x can coconut milk
• 1 tablespoon peanut butter
• chili to taste (optional)
• dash of sesame oil
• 2 tablespoons soya sauce
• 1-2 tablespoons olive oil
• 1/2 cup, chopped
• fresh coriander
• 3 cups of sliced quick-cooking fresh organic vegies: eg red capsicum, snow peas and shallots (not carrots or potato, diced pumpkin if pre cooked in microwave for 3 mins)

1. Coat wok with olive oil, heat
2. to high and add sliced onions, garlic and ginger, chili.
3. Sautee on medium heat until soft. Turn heat to high and add chicken and sesame oil, stir fry until browned (keep stirring)
4. Reduce heat to low and add coconut milk and peanut butter, stir thoroughly.
5. Add vegies and coriander, stir more, heat through for at least 10 minutes, add soy sauce.
6. Serve with steamed rice

chicken, onion, garlic, ginger, coconut milk, peanut butter, chili, sesame oil, soya sauce, olive oil, fresh coriander, vegies

Taken from www.epicurious.com/recipes/member/views/chicken-coconut-curry-50104359 (may not work)