Recipe by stormylee
A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.
Top Review by mirespada
Super flavorful and surprisingly, the unusual combination of ingredients comes together in a truly tasty way. I didn't have the lime leaves or lemon grass so I substituted lime and lemon juice. I don't know how big of a difference this made but it was still the best curry recipe I have tried yet. It seemed like it was missing something the first time I made it so I added cauliflower. I also threw in some onion I chopped in chunks 7 minutes before it was done. That did the trick! Yum!
- 6 tablespoons soy sauce
- 2 tablespoons ground cumin
- 3 tablespoons mild curry paste
- 1 tablespoon ground turmeric
- 2 garlic cloves, crushed
- 4 tablespoons sweet chili sauce
- 3 sticks lemongrass, finely chopped
- 4 chicken breasts (130 g each)
- 5 tablespoons peanut butter
- 300 ml coconut milk
- 2 fresh kaffir lime leaves or 4 dried kaffir lime leaves
Directions See How It's Made
- Cut chicken breasts into 2 cm pieces.
- Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
- Add chicken and stir to coat well.
- Cover and refrigerate overnight (or during the day) to marinate.
- Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
- Discard kaffir lime leaves.
- Serve with coconut rice.