Thai-Style Stir-Fry with Coconut Cream

Ingredients

3 Tbsp	Canola oil, or peanut oil
½ cup	Blanched peanuts
1	Onion, sliced
1	Red capsicum, sliced
1	Carrot, sliced
2	Courgettes, sliced
1 cup	Cauliflower, florets (Main)
1 Tbsp	Thai red curry paste
400 g	Chicken, skinned & boned, cut into 5mm wide strips
¾ cup	Frozen peas
½ cup	Coconut milk, up to 3/4 of a cup (Main)
1 Tbsp	Brown sugar

Directions

1. Place the peanuts in a wok or deep non-stick frying pan with one teaspoon of oil and stir-fry for one to two minutes, until golden.
2. Lift out with a slotted spoon and place aside.
3. Add a tablespoon more of the oil to the wok. Stir-fry the onion, carrot, pepper, courgettes and cauliflorets for two to three minutes, until crisp-tender. Remove to a bowl.
4. Add the remaining oil to the wok and cook the curry paste on low heat for 30 seconds.
5. Stir in the chicken, peas, coconut milk, sugar and peanuts. Cook for one to two minutes.
6. Return the vegetables to the pan and stir to coat with the sauce. Great served on boiled rice or noodles.

Tip: To make cauliflorets, cut the cauli head into 2.5cm pieces. The vegetables can be varied according to the season.