Thai Peanut Chicken Curry

• 1 tablespoon of peanut oil
• Two chicken breasts or similar quantity of boneless chicken, diced
• 1 red pepper, sliced
• 2 Thai red chili peppers (optional, or use chili pepper flakes)
• 1/2 cup of sliced shallots
• 1 garlic clove, finely chopped
• 1 tablespoon of crushed ginger
• Small handful of basil leaves, lightly chopped (optional)
• Sauce:
• 1/4 cup of unsweetened peanut butter
• 1/4 cup of coconut milk
• 2 tablespoons of soya sauce
• 1 tablespoon of fresh lime juice
• 1 tablespoon of brown sugar
• 1 tablespoon of red pepper flakes (or use optional Thai chillis)
• 1 tablespoon of Thai curry paste (or curry powder)
• 1 teaspoon of finely chopped garlic
• 1/4 cup of water

1. Combine sauce ingredients in a bowl
2. In a wok, heat peanut oil
3. Brown chicken breasts, remove from heat
4. Saute shallots, red peppers, optional chili peppers
5. Return chicken to bowl, add sauce mixture
6. Increase heat until sauce starts to bubble and thicken
7. Reduce heat to simmer, cook covered about 15-20 minutes
8. If using basil, add near the end
9. Season with salt and pepper as desired (the soya sauce already contains sodium)

peanut oil, chicken breasts, red pepper, red chili peppers, shallots, garlic, ginger, handful of basil leaves, peanut butter, coconut milk, soya sauce, lime juice, brown sugar, red pepper, curry, garlic, water

Taken from www.epicurious.com/recipes/member/views/thai-peanut-chicken-curry-50071584 (may not work)