Community Pick
Chicken in Peanut Curry
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 2 (15 ounce) cans coconut milk
- 2 tablespoons red curry paste
- 1⁄4 cup creamy peanut butter
- 4 teaspoons sugar
- 4 teaspoons fish sauce (or soy sauce if you prefer)
- 4 chicken breasts (tofu also works well)
- 1 tablespoon minced garlic
- 1 onion, chopped
- cornstarch
- salt
directions
- In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
- Set aside and cool adding cornstarch to thicken.
- While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
- Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
- Combine the garlic, onion and chicken with the sauce and heat.
- Spoon the chicken peanut curry over rice and enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Once in a rare while a recipe will come along which exactly meets the standards of the most discriminating of your tastebuds. This is such a recipe! It was quite straight forward to make and a joy to eat. I was torn between wanting to stay at the table to eat more or rush back to the kitchen to get another batch started so that when I finished eating the first I wouldn't have to wait for the next batch. My advice to folks contemplating making this recipe would be to double the recipe right up front. Serve your favorite Pad Thai Noodle recipe along with this dish and your reputation will be made. Thanks, ShannonBecker!!
-
This is an excellent recipe that can be tweaked in all kinds of different ways to suit your taste or ingredients you have on hand! I used light coconut milk , boneless chicken thighs, a little more sugar and peanut butter (but I am excessive like that). I added some tri color peppers and baby corn. Topped it off with a squeeze of lime and Thai basil. I was blown away and realized it was just as good as "Indochine" a restaurant I drive 2 hours to go to! Happy dance!!
-
Really tasty and versatile. I added blackeyed peas, potato, a little chicken stock, a red chilli, coriander, fresh lemon, fresh ginger, and a red onion (as well as the green one). I used light brown sugar for a slight hint of caramel. Added some more red curry paste to give a bit more kick :-) Didn't need the cornflour. I'm not the best cook in the world so this was extra good because I could play with it without messing it up!
see 44 more reviews
Tweaks
-
I love Thai curry, but didn't have Thai curry paste on hand so I improvised with Korean red pepper paste, corriander and ginger to make the "curry paste". It turned out perfect! I also reduced amount of chicken to 1 and 1/4 lbs and added halves of red and green bell pepper, a 1/4 cup of peanuts, and let it simmer. There was no need for cornstarch. Turned out very yummy!
-
Hi FWC This is a great curry. Now having said that I had to make some changes because of what I had in my cupboard. Green curry paste instead of red. Pork instead of chicken. I also omitted the cornstarch. (don't like) I was wanting a curry base for EGGPLANT, so that was my star ingredient. Cut eggplant into about 1/2 in cubes, then roasted it under the broiler for about 2-3 minutes and then added it to the sauce I found the sauce a little thicker than I wanted and so used a little chicken broth to the sauce and this thinned it out perfectly. oh, also added fresh chopped garlic. served with fresh squeezed lime and cilantro. Excellent Thank you Judy in Wa
RECIPE SUBMITTED BY
Fair weather cook
United States