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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Put the peanut butter into a blender,and add the fish sauce and
stock.Blend well.Add the garlic and curry paste,and blend until
smooth.
In a wok,heat the peanut oil until very hot.Add the garlic and
ginger,and stir fry a few seconds.Add the chicken.When cooked
halfway,add the carrots,and stir fry a minute or two.Continue adding
the vegetables,stirring a minute after each one.Stir fry one or two
minutes.
Add the peanuts and sauce,and mix well.If the sauce is too
thick,add the stock.To serve,sprinkle coriander over each
portion.Serves 4. NOTE: Red curry paste and fish sauce are sold in
ethnic aisle of many large supermarkets,or asian markets.WE increased
the amount of chicken to 12 ounces......
Ingredients:
2 Teaspoon(s) Creamy peanut butter
2 Tablespoon(s) Fish sauce
2 Tablespoon(s) Chicken stock
1 Teaspoon(s) Minced garlic
1 Teaspoon(s) Red curry paste
3 Tablespoon(s) Peanut oil
1 1/2 Teaspoon(s) Minced fresh ginger
9 Ounce(s) Boneless chicken,diced
1 Cup(s) Chopped carrots
1 Cup(s) Chopped zucchini
1 Cup(s) Chopped yellow summer squas
1 Cup(s) Bean sprouts
8 Tablespoon(s) Chopped roasted peanuts
3 Tablespoon(s) Chicken stock,optional
4 Teaspoon(s) Chopped fresh coriander
1 Cilantro |
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