Ingredients:
2 tablespoons oil
1 onions, thinly sliced
1 clove garlic, minced
2 large boneless chicken breasts, sliced
1/2 teaspoon pepper
2 stalks lemongrass, smashed
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon curry paste or 1 teaspoon curry powder
1 red chilies, seeded and chopped
2 tablespoons water
1/2 cup coconut milk
2 tablespoons peanuts, chopped
1/4 cup cilantro leaves, chopped
Directions:
Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
Remove smashed Lemongrass.
Add the coconut milk and simmer, stirring, until sauce it thickened.
Serve over Asian noodles or steamed white rice.
Garnish with sprinkled chopped nuts and the freshly chopped cilantro.
Servings: 2
Time preparation: 0 min.
Time total: 0 min.