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1
First take your chicken breasts, rinse them well and slice into short strips.
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2
Take a wok or deep pan, add 1 tbsp canola oil and turn on high heat.
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3
Once the pan is Super hot, throw in the chicken and saute.
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4
Begin dicing your onions and slice your red pepper in thin and short strands.
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5
Next grate or mince the ginger and garlic.
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6
Once the chicken is cooked, put in bowl or dish and set aside for a little bit.
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7
Put the wok back on the stove and turn the heat to high.
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8
Once the pan is hot, add the onions, red pepper, garlic and ginger and saute for about 3 minutes.
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9
Reduce the heat to medium, Stirring occasionally so that it doesnt brown.
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10
To this, add the two cans of coconut milk.
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11
Take your lemongrass stalk and with a meat mallet or rolling pin, smash it down a bit to release the flavor and toss into the wok.
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12
Now we are ready to add the curry paste and peanut butter.
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13
Make sure you incorporate this really really well.
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14
You DO NOT want to have a clump of straight- up curry paste smack you in the back of the throat-just take my word on this one (my sinuses are still running this morning!)
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15
Next add the fish sauce, mushroom sauce, curry powder, and brown sugar and blend really well again.
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16
You should have the heat on low so that youre lightly simmering.
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17
Allow the sauce to cook for a few minutes.
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18
While the sauce is doing its thing, squeeze in the lime juice and blend.
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19
At the very end, take your cilantro, basil and green onions and wash really well.
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20
Roughly chop the cilantro and basil and throw it into the mix.
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21
Slice your scallions on the bias and put in 3/4 of the bunch, saving the rest for the garnish.
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22
Serve with fragrant jasmine rice.
