Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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-----------------------FOR THE SAUCE----------------------------
2 ts Creamy peanut butter 1 ts Minced garlic
2 tb Fish sauce 1 ts Red curry paste
2 tb Chicken stock

----------------------FOR THE CHICKEN---------------------------
3 tb Peanut oil 1 c Chopped yellow summer squas
3 ts Minced garlic 1 c Bean sprouts
1 1/2 ts Minced fresh ginger 8 tb Chopped roasted peanuts
9 oz Boneless chicken,diced 3 tb Chicken stock,optional
1 c Chopped carrots 4 ts Chopped fresh coriander
1 c Chopped zucchini ( cilantro )

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 ounces......

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