4 tablespoons of butter
1/2 pound of chicken breast cut in strips or equivalent tofu
2 cloves of garlic
4 tablespoons of peanuts
4 tablespoons of sugar
2-3 tablespoons of curry (more if you like hot, less if you don’t)
4 cups broccoli
1 cup coconut milk
4 tablespoons of soy sauce
4 tablespoons of flour
2 tablespoons of oil

Heat oil and curry powder in a large skillet. Cut chicken into 1/4 inch strips and stir-fry along with the sugar, soy sauce, curry, and garlic.

In a medium saucepan over low heat, melt butter. Blend in flour and then add coconut milk in a steady stream. Cook and stir until thick and bubbly (about 5 minutes). Add sauce to chicken mixture, add broccoli and peanuts and cook until heated through. Serve over steamed white or brown rice.

Recipe courtesy of Gwen. She says: “This dish hails from one of our favorites on St. Simons: The Fourth of
May Cafe. It makes great leftovers for lunch the next day and leaves the smell of curry in the air for a day or two.”