I.E.S.JJGF65A
PHILLY.INQUIRER
FOR THE SAUCE
2 tsp Creamy peanut butter
2 tbsp Fish sauce
2 tbsp Chicken stock
1 tsp Minced garlic
1 tsp Red curry paste
FOR THE CHICKEN
3 tbsp Peanut oil
3 tsp Minced garlic
1 1/2 tsp Minced fresh ginger
9 oz Boneless chicken,diced
1 cup Chopped carrots
1 cup Chopped zucchini
1 cup Chopped yellow summer squas
1 cup Bean sprouts
8 tbsp Chopped roasted peanuts
3 tbsp Chicken stock,optional
4 tsp Chopped fresh coriander
( cilantro )
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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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