Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Cut chicken breasts into 2 cm pieces.
  2. Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
  3. Add chicken and stir to coat well.
  4. Cover and refrigerate overnight (or during the day) to marinate.
  5. 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.
  6. Discard kaffir lime leaves.
  7. Serve with coconut rice.
Most Helpful

5 5

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!

5 5

Made this for PAC 2006. Outstanding! Delicious! I had never had this kind of curry and was a bit worried that I wouldn't like peanut butter and coconut milk together... but it was great!! Didn't have kaffir lime leaf so I added a bit of lime juice. Thanks stormylee!!

5 5

Absolutely wonderful curry recipe - so glad I chose to make this for the ZT. I loved the combo of chili sauce/peanut butter/coconut milk/curry paste - made a truly kicking sauce. Stormy, this is a KEEPER!