Ingredients:
2 teaspoons vegetable oil
1 red bell peppers, cut in 1/2 dice
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3/4 lb potatoes, peeled and cut in 1/2 inch dice
1 cup chicken broth
1 lb chicken, cut in 1 inch chunks
2 cups coconut milk
1/3 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons brown sugar
Directions:
In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Saute for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.