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1
Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat.
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2
Marinate while you prepare the rest of the ingredients.
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3
Put the oil in a large nonstick skillet or wok and turn the heat to medium.
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4
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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5
Raise the heat to medium-high and add the chicken.
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6
Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.
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7
Stir in the peanuts, sugar, nam pla, and coconut milk.
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8
Cook, stirring occasionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes.
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9
Serve immediately.
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10
Bring a medium pot of water to a boil and add salt.
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11
Parboil about 1/2 head broccoli, cut into chunks, and 6 trimmed scallions, cut into 2-inch lengths, for about 3 minutes each or until barely tender.
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12
Drain well and add to the pan along with the chicken.
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13
Increase the coconut milk to 3/4 cup.
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14
Sauteing boneless chicken gives you the best of many worlds: A crisp crust with little mess and fast cooking with loads of flavor.
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15
Again, it often pays to use boneless thighs unless keeping the fat to a minimum is your primary goal.
