Stir-Fried Chicken and Vegetables With Coconut Curry Sauce

Makes four servings

Curry Sauce

• 1 cup vegetable stock
• 2 cups coconut milk
• 1 to 2 drops Thai fish sauce
• 3 tbs. soy sauce
• 3 tbs. red curry paste; for less spicy version, use 1 to 2 tbs.

Stir-fry

• 1 tbs. toasted sesame oil
• 1 tbs. grated ginger
• 2 tsp. minced garlic
• 1/4 cup minced green onions
• 2 cups thinly sliced chicken breast
• 3 cups shredded savoy or napa cabbage
• 2 cups julienned red bell pepper
• 1 cup julienned carrot
• 1 cup broccoli florets
• 2 tbs. chopped cilantro
• 4 tbs. chopped peanuts

For the curry sauce: Combine the vegetable stock, coconut milk, fish sauce, soy sauce and curry paste in a small saucepan. Heat to a low simmer. Stir to dissolve red curry paste and keep warm.

For the stir-fry: Heat sesame oil in a medium sauté pan over medium-high heat. Stir in ginger, garlic and green onions. Add the chicken and stir-fry, stirring constantly, for about five minutes until golden brown. Add remaining vegetables and stir-fry for two minutes. Add curry sauce to the pan to deglaze. Divide among four serving bowls and garnish with cilantro sprigs and chopped peanuts.