Peanut Chicken

Directions

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