Here's another quick stir fry with the very typical long list of ingredients in the sauce. It's really good, just life every other stir fry that has come along recently here. M really likes it, because of the chicken and peanuts, which are among her favorite ingredients. Mine too, but I like a lot of things. I was very pleased with how this turned out. Plus, I actually managed to not under or over cook the rice this time, so that was a really nice change. Yay! Go me.
Coconut “Chicken” Curry
Adapted from Chinese and Thai 400
½ cup tamarind juice
1 tbsp vegetarian chicken bullion1 tbsp agave nectar
¾ cup reduced fat coconut milk
Chili sauce, to taste
Juice of 1 lime
1 tbsp corn starch
1 medium onion, chopped
4 cloves garlic, pressed
2 cups broccoli florets
1 red bell pepper, chopped
1 cup frozen peas (I used snow peas when I made this, but it would be better with peas)
1 vegetarian chicken, about 3 cups, chopped
12 oz fingerling potatoes, cut in half if large and boiled until tender
Rice and peanuts, to serve
Mix together the tamarind juice through corn starch in a bowl, and set aside.
Heat a wok over high heat with a bit of water. Sauté the onion for 2 minutes, and then add the garlic. Sauté for another minute and add the broccoli and bell pepper. Sauté for another 4 minutes, and then add the sauce. Add the peas and “chicken”, and simmer for 2 minutes. Add in the potatoes, and simmer for another 2 minutes, until heated through. Serve over rice, topped with peanuts.