Braised Chicken with Coconut Milk and Daikon Radish

Rinse the chicken breasts, pat dry and cut into strips. Peel the daikon and cut into 3-4 cm (1 1/4 -1 1/2 inch) long sticks. Heat the oil in a large skillet. Peel garlic, finely chop and saute along with the ginger until starting to soften, about 1 minute. Add the chicken and saute until golden brown. Add the daikon, peanuts and curry paste, stirring to coat. Add the broth, coconut milk and sprouts and simmer until the chicken is cooked through, adding more broth if needed, about 10 minutes.