Makes 4 servings. Difficulty
3 Tablespoons fresh ginger, peeled & chopped 4 garlic cloves, chopped 1 jalapeño pepper, seeded & chopped 2 Tablespoons fresh lime juice 1 Tablespoon sweet paprika 2 Tablespoons water 4 Tablespoons vegetable oil, divided 3 boneless, skinless chicken breasts, cut into 1-1/2" pieces 2 medium onions, coarsely chopped One 28 ounce can diced tomatoes 1 can unsweetened coconut milk 1/2 cup peanuts, finely chopped 1/4 cup shredded unsweetened coconut, plus more for garnish 1/2 cup cilantro, divided 3 cups gf chicken stock Salt & freshly ground black pepper
In the workbowl of a food processor combine ginger, garlic, jalapeño, lime juice and paprika. Pulse until finely chopped. Add water and continue to process until mixture becomes a paste.
In a large deep skillet, heat 2 tablespoons oil over medium high heat. Season chicken with salt and freshly ground black pepper. Add chicken to skillet and brown. Remove chicken from pan and set aside.
Add remaining 2 tablespoons oil to pan. When shimmering add onions and cook until softened, about 8 minutes. Add ginger paste mixture and continue to cook until it begins to brown, about 3 minutes. Add tomatoes along with coconut milk, peanuts, 1/4 cup shreeded coconut and 2 tablespoons cilantro. Cook until slightly thickened, about 5 minutes.
Scoop out about 2 cups of stew and place in a blender; puree. Return stew puree to saucepan. Add chicken stock and browned chicken. Adjust seasonings to taste with salt and freshly ground black pepper. Reduce heat and simmer for about 20-30 minutes.
Serve with steamed rice and garnish with shredded coconut and chopped cilantro.