Chicken and Vegetable Peanut Curry

Sisters Cafe

1 can coconut milk
2 tablespoons red curry paste
2 tablespoons creamy peanut butter
2 teaspoons sugar
4 teaspoons soy sauce
cornstarch

1 tablespoon minced garlic
1 onion, chopped
2 cups bok choy, chopped
1 cup broccoli, chopped
3/4 cup carrots, chopped thinly
1 cup fresh mushrooms, quartered
2 chicken breasts
salt

1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil. Set aside and cool adding cornstarch to thicken.
2. While the sauce is cooling, stir fry onion, garlic, bok choy, broccoli, carrots and mushrooms (or your own favorite mix of veggies) until onion is transparent and veggies are barely tender. You may want to add them in the order that you like them to be done. For instance I add carrots and mushrooms first since I like them more done than broccoli, etc. Cut up chicken into small pieces and stir fry with the veggies until chicken is cooked through.
3. Combine the garlic, onion and chicken with the sauce and heat.
4. Spoon the chicken peanut curry over rice and enjoy.