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Step 1:

  • Chicken breast, boneless, skinless (about 5 oz. ea.) 3.5 lbs.

Step 2:

  • Garlic 0.25 cup
  • Shallots, peeled and finely diced 0.25 cup

Step 3:

  • Lime juice, fresh 4 T
  • Red Chilli Pepper 1 T
  • Galangal (can substituted with ginger root) 1 T
  • Lemongrass 0.25 cup
  • Lime leaves 10 ea
  • Coriander seeds 1 g
  • Cumin seeds, toasted, prepared 1 T
  • Black peppercorns 1 tbsp
  • Cinnamon, ground 1 tbsp
  • Cardamom pods, green 4 ea
  • Fish sauce 0.33 cup

Step 5:

Step 6:

  • Vegetable oil 5.5 tbsp
  • Peppers and onions, mixed, sliced (3.5 oz per portion) 2 lbs.

Step 7:

  • Peanuts 0.25 cup
  • Cilantro, rough chop 2 T
  1. Step 1:

    Cut the chicken into 1-inch dice.
  2. Step 2:

    Peel the garlic and work to a fine paste, add to the diced shallots, put aside.
  3. Step 3:

    Trim, peel and rinse all remaining paste ingredients. Food process all remaining ingredients into a paste.
  4. Step 4:

    Mix the garlic and shallots into the paste and reserve. Store, refrigerated.
  5. Step 5:

    Put all the Curry sauce ingredients in a saucepan and cook at medium heat for 20 minutes. Remove from the heat. Store, refrigerated
  6. Step 6:

    For each portion fry 1 oz of the paste in 2 tsp oil for 2-3 minutes. Add a portion of chicken, then add a portion of vegetables and continue to stir, until chicken starts to brown. Ladle in a portion of the sauce and cook for 15 minutes more.
  7. Step 7:

    Garnish with peanuts and cilantro.
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