Rock the Casbah Thai Chicken Curry

• 4 pieces Boneless, Skinless Chicken Breasts
• 1 Tablespoon Canola Oil
• 1 cup Yellow Onion
• 3/4 cups Red Bell Pepper
• 3 cloves Garlic
• 18 teaspoons Fresh Ginger, Peeled And Minced
• 2 cans Coconut Milk
• 1 stalk Lemongrass
• 1 Tablespoon Red Curry Paste
• 2 teaspoons Creamy Peanut Butter
• 1 teaspoon Thai Fish Sauce
• 2 Tablespoons Mushroom Sauce
• 2 Tablespoons Curry Powder
• 2 teaspoons Brown Sugar
• 1/4 cups Fresh Lime Juice
• 1 bunch Cilantro
• 5 leaves Basil, Fresh
• 1 bunch Scallions

1. First take your chicken breasts, rinse them well and slice into short strips.
2. Take a wok or deep pan, add 1 tbsp canola oil and turn on high heat.
3. Once the pan is Super hot, throw in the chicken and saute.
4. Begin dicing your onions and slice your red pepper in thin and short strands.
5. Next grate or mince the ginger and garlic.
6. Once the chicken is cooked, put in bowl or dish and set aside for a little bit.
7. Put the wok back on the stove and turn the heat to high.
8. Once the pan is hot, add the onions, red pepper, garlic and ginger and saute for about 3 minutes.
9. Reduce the heat to medium, Stirring occasionally so that it doesnt brown.
10. To this, add the two cans of coconut milk.
11. Take your lemongrass stalk and with a meat mallet or rolling pin, smash it down a bit to release the flavor and toss into the wok.
12. Now we are ready to add the curry paste and peanut butter.
13. Make sure you incorporate this really really well.
14. You DO NOT want to have a clump of straight- up curry paste smack you in the back of the throat-just take my word on this one (my sinuses are still running this morning!)
15. Next add the fish sauce, mushroom sauce, curry powder, and brown sugar and blend really well again.
16. You should have the heat on low so that youre lightly simmering.
17. Allow the sauce to cook for a few minutes.
18. While the sauce is doing its thing, squeeze in the lime juice and blend.
19. At the very end, take your cilantro, basil and green onions and wash really well.
20. Roughly chop the cilantro and basil and throw it into the mix.
21. Slice your scallions on the bias and put in 3/4 of the bunch, saving the rest for the garnish.
22. Serve with fragrant jasmine rice.

chicken breasts, canola oil, yellow onion, red bell pepper, garlic, fresh ginger, coconut milk, red curry, peanut butter, sauce, mushroom sauce, curry, brown sugar, lime juice, cilantro, basil, scallions

Taken from tastykitchen.com/recipes/main-courses/rock-the-casbah-thai-chicken-curry/ (may not work)