Ingredients

• 4 large chicken breasts (cooked and chopped)
• 1/8 cup red curry paste
• 3 tbsp sesame oil
• 3 large garlic cloves, diced
• 2 tbsp gresh ginger, grated fine
• 1 large sweet onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 zucchini, chopped
• 8 ounce coconut milk
• 8 ounce chicken stock
• 12 ounce natural peanut butter
• 2 tsp salt
• crushed peanuts for garnish
• diced cilantro for garnish
• 4 cups cooked rice.

Instructions

Heat sesame oil and curry paste in sauce pot over medium heat until curry paste and sesame oil have mixed and curry paste has broken down. Add onion and garlic to pot and simmer until onion starts to turn clear. Add coconut milk, peanut butter, ginger, and chicken stock to the pot. Bring to a simmer and reduce heat to low. Salt to taste; I like it on the salty side because the veggies will offset the salt.

Combine peppers, zucchini, and 1/4 cup water in microwave safe bowl and steam in microwave until just cooked. Add chicken and vegetables to a large stock pot. Ladle peanut sauce into pot until all chicken and veggies are covered in sauce. Extra peanut sauce can be kept refrigerated.

Serve with a scoop of rice and garnish with peanuts and cilantro. Enjoy!