Coconut Peanut Curry

2-3 tablespoons canola oil
8 chicken breasts, partially broiled
Salt and pepper
2 carrots, sliced ½ inch thick
2 celery sticks, sliced ½ inch thick
2 onions, chopped ( ½ cup)
2 Tablespoons peeled and grated ginger
2 cloves garlic, minced
2 teaspoons curry powder
3 cups chicken stock
½ cup smooth peanut butter
(to taste, start with less!)
1 cup coconut milk
2 Tablespoons cornstarch
Serve with rice, snow peas, chopped peanuts, fresh cilantro, toasted coconut

Season half cooked chicken with salt and pepper
Saute carrots, celery, add onions, ginger and garlic
After 1 minute add curry, stir for 15 seconds
Add stock and chicken, bring to broil
Reduce heat to low, simmer uncovered until chicken all the way cooked
Add peanut butter to taste!
Dissolve cornstarch in coconut milk, whisk
Add milk and cornstarch to pot, bring to simmer
Serve over rice
Top with garnishes as desired

*Lindsey Jensen Recipe