Peanut Butter Curry Chicken
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml oil
- 907.18 g chicken thighs, boneless, skinless, cubed
- 1 medium onion, thinly sliced
- 737.08-793.78 g coconut milk (2 cans)
- 118.29 ml creamy peanut butter
- 29.58 ml mild curry paste
- 29.58 ml brown sugar
- 9.85 ml fish sauce
- 473.18 ml frozen peas
- 29.58 ml cornstarch
- 59.14 ml water
- chopped peanuts (to garnish) (optional)
- cooked rice (optional)
directions
- In a large (about 6 quart) pot brown the chicken in 2 tbsp oil, add the onion when chicken is almost cooked to help soften them.
- If you are using whole fat coconut milk, be sure to shake the can! Add the 2 cans of coconut milk to the pot with the creamy peanut butter, mild curry paste, brown sugar and fish sauce. Stir until combined.
- Once hot, add the frozen peas.Continue cook until bubbly.
- If the sauce is not thick enough, mix the corn starch with the water and add to the pot while the sauce is bubbling to activate the corn starch as a thickener.
- Serve over cooked rice and garnish with peanuts if desired.
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