2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon yellow curry paste
1 quart chicken stock
1 quart diced tomatoes with juice
4 cups cooked chicken, diced ( I used one whole cooked chicken)
3/4 teaspoon sambal oelek chili paste ( red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
lemon juice, to taste ( I used the juice of 1 small lemon)
Saute onion, garlic and cayenne in oil until onion is translucent. Stir in curry powder and curry paste; saute 1 minute. Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes. Add cooked chicken and sambal; simmer for 10 minutes. Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate. Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.