With all the people bringing us food, last night was my first real opportunity to cook for the family. We always tend to have some frozen chicken breasts, green curry paste, and coconut milk on hand, so I decided to do a chicken curry.

Since my father had taken us grocery shopping, I'd taken advantage of his largesse to pick up some plantains, a member of the banana family that are terrible raw, but have a great texture and flavor when cooked. Let me tell you, those plantains are tough to peel. I definitely recommend reading up on it before you take on the recipe.

I didn't originally plan to use peanut butter, but I used a bit too much curry spice and I didn't want to just make the recipe sickly sweet, so I threw in some peanut butter to help lower the heat while thickening the curry.

You'll need:

2 boneless chicken breasts
2 cans of coconut milk
2 healthily rounded soup spoons of green curry paste (I used Mae Ploy, which is in all the Asian Foods aisles up here - even Wal-Mart)
1 can of chicken broth (14 oz)
1 large onion
1 lime
1/3 cup packed brown sugar
1/2 cup creamy peanut butter
1/3 cup shelled roasted peanuts
2 green plantains
1 tablespoon olive oil
1 teaspoon curry powder
2 pinches salt

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