Curried Sauteed Chicken Chunks With Coconut Milk

Serve with white rice.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 4 cups

Ingredients

• 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

Directions

1. Toss the chicken with the curry powder, salt to taste, chilie and lemongrass.
2. 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.
3. 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.