Empty the can of coconut milk into a small/medium bowl.

It likely be separated into a big chunk and some liquid.

Using a wooden spoon or a masher (LINK TO MEAT MASHER in glossary) combine the liquid and solid coconut milk.

Now take out a ¼ Cup of the combined coconut milk and place in another small bowl.

Mix in the peanut butter, lime juice, soy sauce and brown sugar (if using Rose’s Lime Juice, skip the brown sugar).

Create a creamy paste.

Wash the cilantro and separate the leaves from the stems.

Lightly chop the leaves and set aside.

Chop the stems a few times but leave in bigger pieces.

Dice the raw chicken into one inch pieces.

Mix the curry powder, salt, and some fresh cracked pepper in a medium bowl.

Toss the diced chicken and coat in the curry powder/salt/pepper mixture.

Heat 1 TBSP vegetable oil over medium high heat.

Add the chicken breast and lightly brown the meat.

Turn the heat down to medium and add the remaining coconut milk and cilantro stems (the leaves will be used later).

Stir frequently.

Simmer until quite thickened and meat is cooked through.

Pull out the cilantro stems and serve with the peanut sauce and garnish with the cilantro leaves.