Peanut Chicken Curry
Ingredients
- 1¼-1½ lbs skinless boneless chicken breast or thighs thinly sliced as best as possible
- 1 14 oz can coconut milk
- 1½-2 tbsp red curry paste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp good quality peanut butter unsweetened
- 1 tsp honey or coconut sugar
- 1 tsp fish sauce or sea salt
- 4-5 cups veggies(broccoli,/green beans/snap peas/ belll pepper steamed or sautéed veggies
Garnishes
- ¼ cup roasted peanuts for garnish
- steamed rice to serve
- chilli-garlic crisp
- lime wedges
- sliced cucumber
Instructions
- Prep vegetables desired: chop and lightly steam or sauté the broccoli and green beans. Slice the cucumbers. Alternatively snap peas, bell peppers, mushrooms or butternut are good choices.
- Blend the coconut milk, peanut butter, coconut sugar or honey, and red curry paste. I do this to dissolve the clumps and get a silky smooth curry.
- Sauté 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 about 5-8 minutes. Season with fish sauce or sea salt as needed.
- Serve the curry over steamed rice, vegetables in your favorite bowl. And remember to top it with roasted peanuts, chilli-garlic oil/crisps, lime wedges. Makes about 4-5 servings.
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