4boneless skinless chicken breastsfat removed and cut into one inch pieces
2tsp.fresh gingerminced (or 2 tsp. ginger powder)
1tsp.yellow curry powder or paste
1-1 1/2tsp.saltto taste
1/2tsp.powdered allspice or cloves
1 1/2cans coconut milkI used light coconut milk and it worked great
2stalks green onionssliced
1cupflaked coconutslightly browned in a dry skillet
Sweet Thai Chili Saucefor garnish, optional
Cut the chicken into one inch pieces. On a seperate cutting board, slice the vegetables as well (onion, jalapeno pepper, zucchini, carrots, and green onions so they are ready to use in the recipe. In a large wok or saute pan, add the chicken to the pan with a little olive oil so it doesn't stick. Saute the chicken until the chicken is nearly cooked through and lightly golden brown. In this same pan, and to the chicken, add all of the onion, pepper and spices. Continue to saute until the onions are tender and the seasonings are fragrant. Pour the seasoned chicken into a seperate bowl while you make the sauce. Then add the coconut milk, chicken broth, lime juice, brown sugar and peanut butter to the saute pan. Continue to simmer the sauce for a few minutes on low heat.
Chop the peanuts, slice the green onions and brown the flaked coconut (optional--or just use regular coconut). To the hot curry sauce, add the carrots and zucchini and simmer for 2-3 minutes or until the carrots are tender. Add the frozen peas, as well as the cooked chicken back into the pan. Serve the sauce over the cooked rice and garnish with the coconut, green onions and chopped peanuts. If you like a little more sweetness, serve this dish with some Sweet Thai Chili Sauce on the side.