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Ingredients Jump to Instructions ↓

  1. 2 ts Creamy peanut butter

  2. 2 tb Fish sauce

  3. 2 tb Chicken stock

  4. 1 ts Minced garlic

  5. 1 ts Red curry paste

  6. 3 tb Peanut oil

  7. 3 ts Minced garlic

  8. 1 1/2ts Minced fresh ginger

  9. 9 oz Boneless chicken,diced

  10. 1 c Chopped carrots

  11. 1 c Chopped zucchini

  12. 1 c Chopped yellow summer squas

  13. 1 c Bean sprouts

  14. 8 tb Chopped roasted peanuts

  15. 3 tb Chicken stock,optional

  16. 4 ts Chopped fresh coriander

  17. ( cilantro )

  18. -- FOR THE SAUCE --

  19. -- FOR THE CHICKEN --

Instructions Jump to Ingredients ↑

  1. + Put the peanut butter into a blender,and add the fish sauce and stock.

  2. Blend well.

  3. Add the garlic and curry paste,and blend until smooth.

  4. In a wok,heat the peanut oil until very hot.

  5. Add the garlic and ginger,and stir fry a few seconds.

  6. Add the chicken.

  7. When cooked halfway,add the carrots,and stir fry a minute or two.

  8. Continue adding the vegetables,stirring a minute after each one.

  9. Stir fry one or two minutes. .

  10. Add the peanuts and sauce,and mix well.

  11. If the sauce is too thick,add the stock.

  12. To serve,sprinkle coriander over each portion.

  13. Serves 4.

  14. NOTE: Red curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.

  15. WE increased the amount of chicken to 12 ounces. . . . . .

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