RECIPES OF THAILAND

Ingredients

1 lb

1/4 cup

2 tbsp

1 tbsp

1 tbsp

1 tbsp

1 tbsp

1 tsp

1 cup

2 tbsp

2 tbsp

1/2 tbsp

1/2 tbsp

2 cups

Chicken breasts (1/2" x 1/2" strips)

Green onions (cut coarse)

Curry powder/paste

Garlic (cut fine)

Ginger (cut fine)

Lemon grass (cut fine)

Galangal (cut fine)

Chili paste

Coconut milk

Peanut butter

Roasted peanuts (crushed)

Fish sauce

Palm sugar

Snow peas or Brocolli florets

Peanut oil

1. Cut chicken into strips
2. Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste
3. Add chicken and toss to coat
4. Set aside for 20 minutes
5. If using brocolli, blanch  for 2 minutes
6. Heat wok
7. Add peanut oil, and add the above chicken mixture
8. Stir fry 3 minutes until chicken loses pink color
9. Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar
10. Cook 3 minutes until sauce begins to thicken
11. (a) If using snow peas, add and simmer until color changes               (b) If using brocolli, add and simmer until heated through

Best when served with rice