Thai Coconut Curry Chicken Stir-Fry
2 large chicken breasts
1 1/2 cups chopped carrots
1 large red onion
1 red bell pepper
1 cup fresh chopped brocolli
1 bunch fresh cilantro
1 can coconut milk
1/2 cup chicken stock
1 cinnamon stick
3 tablespoons curry powder
3 tablespoons creamy peanut butter
2 tablespoons palm sugar (granulated sugar can be substituted)
1/2 teaspoon smoked paprika (optional)
Salt and Pepper to taste
First, make the sauce. In a small pot bring the coconut milk, stock, cinnamon stick, palm sugar, smoked paprika, salt and pepper, and half the curry powder (all thoroughly whisked) to a slow boil over medium heat. Reduce heat and simmer while you cook the vegetables.
Chop the chicken breasts into smallish pieces and sautee them in butter or olive oil until they begin to brown. Sautee the carrots, onion (roughly chopped), bell pepper, and broccoli in olive oil with salt, pepper, and about 1/3 cup chopped cilantro. When the vegetables begin to sweat and soften, add the chicken to the mix and toss. Add the PB and the rest of the curry powder. Once they are thoroughly combined, remove the cinnamon stick and add the coconut curry sauce to the veggies and chicken. Turn up the heat and let the liquid reduce for 5-7 minutes, so the sauce thickens.
Serve over steamed rice or toss with 1 lb cooked noodles (spaghetti works best in my experience). Garnish with cilantro leaves. Serves 4-6 with heaping portions. Great as leftovers as well.
Cinnamon J. Scudworth