Ingredients
4 chicken breasts, medium dice
1 large onion, medium dice
3 ribs of celery, medium dice
3 cloves of garlic, minced
2 Tbsp. ginger, minced
1 Tbsp. Red Thai Curry paste
1 14 1/2 oz. can of coconut milk
1 qt. chicken stock
1 cup creamy peanut butter
10 fresh water chess nuts, peeled and sliced
3 Tbsp. Asian fish sauce
1 cup cilantro, rough chop
Limes for garnish, quartered
3 Tbsp. canola oil
Kosher Salt and pepper to taste
Preparation
Pre-heat the oven to 350 degrees F. In a bowl toss the chicken breast with a little canola oil, salt and pepper. Place the chicken in an oven proof pan and cook in the oven for 18 minutes. In a large heavy bottom soup pot, over medium high heat add the oil, onion, celery, garlic and ginger. Add Kosher Salt and pepper and sauté till the vegetables are translucent. Add the curry paste and cook for three to four minutes. Add the coconut milk, chicken stock, water chess nuts and the peanut butter. Stir to dissolve the peanut butter and bring to a boil, reduce the heat and to a simmer and cook for 15 minutes. Add the diced chicken, taste and reseason with salt and pepper. Add the fish sauce and cilantro. Garnish with lime wedges.
