from Mark Bittman's The Best Recipes in the World
INGREDIENTS:
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 garlic cloves, minced
- One 1-inch piece fresh ginger, peeled and minced
- 1 TBSP curry powder
- 2 TBSP corn, grapeseed, or other neutral oil
- 1 small onion, sliced
- 1/3 cup roasted peanuts, chopped
- 1 TBSP sugar
- 1 TBSP nam pla (Thai fish sauce)
- 1/2 cup coconut milk
DIRECTIONS:
- Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat. Marinate while you prepare the rest of the ingredients.
- Put the oil in a large nonstick skillet or wok and turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.
- Stir in the peanuts, sugar, nam pla, and coconut milk. Cook, stirring occassionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes. Serve immediately.
