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 oz.
