1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
2 teaspoons curry powder
1 teaspoon greated piece ginger.
1 fresh jalapeno pepper, seeded and finely chopped
1 cup coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
In a large skillet heat oil over medium-high heat. In a medium bowl toss chicken with curry powder,ginger and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink, stirring occasionally. Stir in the cilantro.