Prep 10 mins
Cook 30 mins
Serve with white rice.
- 1 lb boneless skinless chicken thighs, cut into strips
- 1 teaspoon curry powder
- 1 teaspoon red pepper flakes
- 1 tablespoon minced lemongrass
- 3 tablespoons canola oil
- 2 tablespoons fish sauce
- 1 cup canned unsweetened coconut milk
- 1 cup peanuts or 1 cup cashews
- 1⁄2 cup fresh cilantro, roughly chopped
- Toss the chicken with the curry powder, salt to taste, chilie and lemongrass.
- Place the oil in a medium skillet, turn the heat to medium-high. When hot, add chicken and cook stirring occasionally until it loses its raw color. Add the coconut milk so that it isn't saucy and cooks off mostly and turn heat to medium.
- Cook for another 2-3 minutes until cooked through, then stir in the fish sauce and nuts and cook for another 30 seconds. Garnish with cilantro and serve.
This was a yummy main for dinner tonight. I would recommend draining any remaining oil after cooking chicken...and also not cooking the coconut sauce too long as we found it needed more "sauce" after adding the peanuts. Also, for our tastes, I would use about half of the fish sauce called for as we found it quite salty. Overall, the dish was very nice. I had never used chicken thighs like this before and found the flavor and texture worked quite well (I usually only use breast meat for these types of dishes). I would use half the peanuts next time as well...we found they overpowered the chicken a bit. LOVED the cilantro as the herb of choice for the garnish...great fresh flavor. Made for PAC 2008.