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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 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......
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