6 2TPeanut oil 3lbchicken thigh 2TGinger 2Tgarlic 1Tflour 0.5tcurry powder 2TRice wine 8ozCoconut cream 1cchicken stock 0.5tBlack pepper 0.25cCilantro 0.25csoy sauce 1TThai chile 3cRed bell pepper 1TFresh lime juice 6cCooked rice 1. Heat oil in a dutch oven, over a moderate flame. 2. Add chicken in small batches and brown well on all sides remove chicken to a plate and repeat with remaining chicken add ginger and garlic Heat and stir for 60 seconds. 3. Whisk in flour and curry powder. 4. Heat and stir for 1-2 minutes. 5. Whisk in the sherry, coconut cream, and chicken stock. 6. Heat and stir to a boil. 7. Add the black pepper, cilantro, soy sauce, and the minced chiles. 8. Add the browned chicken and any accumulated juices. 9. Bring to a boil, reduce heat slightly, and simmer for 10 minutes. 10. Add the bell peppers and simmer for another 20-30 minutes, until chicken is cooked through. 11. Remove chicken to a serving platter with a slotted spoon, cover with foil. 12. Simmer sauce mixture until thickened and reduced to 2 cups skim off fat. Season to taste with lime juice, salt, and pepper. 13. Moisten chicken with the reduced sauce. 14. Serve hot, with hot cooked rice.