Peanut Chicken

Name: Peanut Chicken
Yield: makes 4 servings
Ingredients: 1 1/2 to 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 tablespoon curry powder, preferably homemade (pages 592–593); 2 tablespoons corn, grapeseed, or other neutral oil; 1 small onion, sliced; 1/3 cup roasted peanuts, chopped; 1 tablespoon sugar; 1 tablespoon nam pla; 1/2 cup coconut milk, homemade (page 584) or canned

December 14, 2011

Like Ginger Chicken (preceding recipe), a Thai-style stir-fry that is super fast and very flavorful. If you use a mild, fragrant curry powder, like the one on page 593, this will appeal to many kids; it’s more sweet than spicy. Serve with jasmine or other white rice. Thai fish sauce (nam pla) is discussed on page 500.

Recipe notes

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