800g skinless chicken breast
½ onion chopped
3 cloves garlic thinly sliced
1 tbsp grated fresh ginger
2 tbsp smooth peanut butter
1 tbsp thai red curry paste
1 tbsp brown sugar
1 tin coconut milk
1 tin water
2 tbsp soy sauce
2 tbsp fish sauce
50g chopped peanuts for garnish
2 tbsp chopped coriander
Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
Fry the onion. Briefly fry the garlic and ginger before adding back the chicken. Stir fry for a minute before adding the peanut butter, soy sauce, fish sauce,brown sugar and curry paste.
Stir fry and allow the peanut butter to melt.
Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
If the sauce needs salt/sugar, add more brown sugar or soy sauce.
Serve with jasmine rice and sugar snap peas.