Ingredients
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2 Chicken Breasts
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2 Tbsp Olive Oil
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2 Tbsp Yellow Curry Powder
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1 Tbsp Ground Cumin
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1/4 tsp grated (or 1/2 tsp powered) Fresh Ginger
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1 tsp (or more to liking) Cayenne Pepper
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3 Garlic Cloves
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3 Tbsp Water
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2 Tbsp All-Purpose Flour
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3 Garlic Cloves
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1 tsp grated Fresh Ginger
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1 cup Chicken Stock
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3 Tbsp Peanut Butter
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3 Bell Peppers
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1-2 Onions
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approx. 6 leaves (optional, or Thai Basil) Purple Basil
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2-3, crushed (optional for more heat) Dried Thai Bird's Eye Chili
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1/2 cup (optional) Peanuts
Directions
Steps
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1
Done
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Toast the peanuts (optional)In a dry pan, toast the peanuts for more depth of flavor for 3 min. |
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2
Done
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Make the StiryfrySlice the bell peppers and onions and flash fry them in a wok or pan in oil for 3 min. Remove and set aside. |
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3
Done
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Cook the chickenPat chicken dry. Season with salt. (You can use full breast - which cook longer to reach 165F, or chicken tenders, or cut in cubes) In the same wok or pan with oil, saute the chicken for approx. 5 min., (not fully cooked yet to 165 because it will continue to cook in the following steps). |
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4
Done
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Add the minced garlic and all the spices. Stir well. Add the broth and let simmer. Add the peanut butter and stir until melted. Add the onions, bell peppers and peanuts. Let simmer for 3 min. Top with fresh chopped purple or thai basil and serve over rice. |
