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
Directions
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.
