I've been taking my lunch to work lately to save money and take control of my diet just a little. This recipe made 4 hearty lunches with a good balance of protein, carbs and veggies - and it took only about an hour start to finish.
1Coarsly chop the onions and garlic. Toss them along with the raw peanuts into a stew pot and saute lightly with a little oil or cooking spray.
2Cut the chicken into large chunks and season with salt & pepper. (I was lazy & just threw the whole frozen breasts in there - it worked fine). Saute the chicken lightly in the stew pot with the onions, garlic & peanuts.
3Pour in coconut milk + 1 1/2 cans water. Use coconut milk that has the thick cream on top when you open the can. Blended, it should be the consistency of cow's milk.
4Chop the potatoes & carrots into large chunks & add to pot. (I love potatoes, so I used a huge white boiling potato in this.)
5Add chicken stock paste, green curry paste, ginger coins, thai seasoning blend & Sambal chile sauce. Stir to blend seasonings & simmer with the lid on about 40 minutes. Check seasonings & adjust to taste. The liquid should be a soupy opaque broth and just cover the solids. Add a little water or chicken stock if it's too thick & bring just back to a boil, then back to simmer.
6Stir in the rest of the vegetables & simmer another 10 minutes or so until the newly added veggies are done to your liking. I like the sugar snap peas tender crisp, so about 10 minutes does it. Serve over rice.