Instructions: Put the peanut butter into a blender,and add the fish sauce and stock.Blend well.Add the garlic and curry paste,and blend until smooth.

In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and stir fry a few seconds.Add the chicken.When cooked halfway,add the carrots,and stir fry a minute or two.Continue adding the vegetables,stirring a minute after each one.Stir fry one or two minutes.. Add the peanuts and sauce,and mix well.If the sauce is too thick,add the stock.To serve,sprinkle coriander over each portion.Serves 4.

NOTE: Red
curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.WE increased the amount of chicken to 12 ounces......

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