Peanut Chicken Curry

Chicken curry is one of those comfort meals that hits the spot every time! Spicy, fragrant, nutritious, rich with coconut milk, chicken breast, crisp fresh veggies and nutty peanuts. Comes together in under 30 minutes—dinner is ready, set, DONE.

It’s a simple recipe made with mostly pantry staples, a few fresh ingredients with big flavor that warms and comforts from the inside out. Here’s what you’ll need: 

• Chicken: boneless, skinless chicken breast or thighs. Thinly sliced!
• Veggies: look for vegetables with a nice textural crunch. Our top favorites are~ broccoli, cucumber, green beans, carrots, red bell pepper, however even the humble pumpkin or butternut is great in this recipe.
• Red curry paste: A versatile, flavorful, pantry staple. We love Mae Ploy brand Thai curry paste. 
• Coconut milk: regular is best, but light coconut milk is OK in a pinch calorically speaking. The curry won’t be nearly as creamy as it would be with full-fat! 
• Peanut: we’ll use really good quality, single ingredient peanut butter+ roasted peanuts as garnish. For allergy and intolerances almonds work great too.
• Aromatics: to bolster the flavors of the curry paste add a couple a spoons of minced garlic and ginger. I also like to swap fish sauce for salt or soy sauce.

How to Make Peanut Chicken Curry

Homemade curry is easier than you think—especially when you make use of some pantry staples and further bolster it with aromatics!

• Prep vegetables desired: chop and lightly steam or sauté the broccoli and green beans. Slice the cucumbers. Other good vegetables to serve along this curry are snap peas, bell peppers, mushrooms or butternut.
• Thinly slice the chicken breasts..
• Blend the coconut milk, peanut butter, honey/coconut sugar and red curry paste. I do this to dissolve the clumps and get an silky smooth curry.
• Saute the garlic-ginger in a little oil until aromatic, add the chicken pieces and sauté for another 2-3 minutes until just opaque. Pour the coconut milk mixture and gently poach the chicken pieces until fully cooked.
• Serve the curry over steamed rice, vegetables in your favorite bowl. And remember to top it with toasted peanuts and chilli-garlic oil/crisp, lime wedges.