2 lbs chicken breast
2 cans coconut milk
1 large red bell pepper, sliced
1 bunch spring onions, sliced vertically
4 stalks lemongrass, pealed, cut into large pieces
3 tbsp soy sauce
Small fresh ginger root
Large handful of thai basil
1.5 tbsp peanut butter
1.5 tbsp red chili paste
0.5 tbsp sugar
1 tbsp cayenne pepper
Serves Four Total Time: 40 minutes
1. Peel and chop the ginger root. Cut the chicken breast into small pieces. Mix the chicken together with the ginger root and soy sauce and let marinate for half an hour.
2. Add olive oil to a pot at high heat. Add half the chicken and sear pieces on all sides for about 5 minutes, then move chicken to a plate. Add the other half of the chicken and repeat, turning the heat down slightly so as not to burn the second batch. Move to pan afterwards
3. In the same pot, on medium heat, add the peanut butter and chili paste. Mix for about a minute and then pour in the cocounut milk being sure to leave the bottom sixth of the liquid in each can. Mix throughly and bring to a boil. Add in the bell peppers, spring onions, lemongrass, and cover the pot for about 5 minutes. Then add in the chicken, sugar, cayenne and basil and cover for another 7 minutes. Remove the lemongrass and serve with rice.
