1 ½lbsboneless skinless chicken breastcut into 1-inch pieces
1Tablespoongaram masala seasoning
3large garlic clovesminced
1large shallotdiced small
3green onionswhites and greens separated and sliced thin
1TablespoonThai red curry paste
15ozcan light coconut milk
1/2Cupsmooth peanut butter
1TablespoonThai fish sauce
cooked Jasmine rice
chopped dry roasted peanuts
COOK CHICKEN: Toss chicken and garam masala in medium bowl and let sit for 10 minutes. Heat oil in deep, heavy-bottomed pan over medium heat until shimmering. Add chicken and sauté until cooked through and nicely browned, about 4 minutes per side. Remove chicken from pan and set aside.
MAKE SAUCE: Sauté shallots, and whites of green onions until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minutes. Remove shallot mixture from pan and set aside.
Turn heat up to medium-high and add Thai red chili paste, coconut milk, and chicken broth. Stir and bring to low boil, and then add peanut butter, stirring until lumps are gone.
Finally, add fish sauce, lime juice, and stir well. Return chicken and shallot mixture to pan. Bring mixture to low boil, and then reduce heat to simmer for 10 minutes.
TO FINISH: Serve over Jasmine rice and garnish with chopped cilantro and peanuts.