1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 teaspoon Curry Powder or commercial curry powder
Salt
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro
Directions
Time: 30 minutes
1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.
