Ingredients
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2
-
1
-
3
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2
-
1
-
3
-
1
-
3
-
1
-
1
-
-
-
-
-
Directions
Curry Chicken with Coconut and Peanuts, When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do., How many ounces is a glass of wine?, delicious dish, probably the best curry I have ever made. I did not have fresh ginger on hand, so I substituted ground ginger 1 1/2 tsp and added some heat cayenne pepper to taste. It was fantastic. I loved it and my picky daughter loved it. Thank you for the fantastic recipe cannary girl. This is one I will be making over and over and I plan to share with my co-workers. 5 stars for sure !!!
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Steps
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1
Done
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Cut Chicken Into Cubes, and Sprinkle With Salt and Pepper. |
|
2
Done
|
Slice Onion in Julienne, and Mash Garlic. |
|
3
Done
|
in a Large Wok, or Dutch Oven If Necessary, Heat Oil to Just Below Smoking. |
|
4
Done
|
Add Garlic and Stirfry Til Golden, and Quickly Add Onions, and Stir. |
|
5
Done
|
When the Onions Begin to Soften, Add Chicken, and Stir Fry Until Cooked Through and Browned a Bit--Liquid from Chicken Should All Be Evaporated. |
|
6
Done
|
Add Wine and Reduce a Little, Then Add Peanut Butter, Boullion, Ginger, Curry and Cilantro. |
|
7
Done
|
Stir to Coat Well, and Until Peanut Butter Has Melted. |
|
8
Done
|
Add Water, and Simmer About 15 Minutes, or Until Flavors Have Blended Well. |
|
9
Done
|
Add Coconut Milk and Heat to Just Below Boiling, Then Add Cornstarch Slurry to Thicken as Desired. |
|
10
Done
|
Serve Over Steamed Rice, With Chopped Cilantro and Peanuts to Garnish. |
