Thai Peanut Curry with Chicken
1 Picture
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts or 4 boneless skinless thighs, chopped into chunks
- 1 can of coconut milk
- 1 pack baby corn
- 2 red chillies, finely chopped
- 4 cloves of garlic, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
- Half pack of fresh coriander, chopped
- 1 large banana shallot, diced
- 4 tbsp Thai red curry past
- 4 tbsp smooth peanut butter
- 4 tbsp unsalted peanuts, roughly chopped
- Juice of 1 lime
- Thai rice to serve
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Heat the oil in a large wok or pan, add the shallot, garlic, chilli and about a tablespoon of the chopped coriander. Allow to cook for a couple of minutes ensuring the onion and garlic do not burn. Then add the chicken and continue to cook for a further 6 minutes.
Step 2
Stir in the curry paste and peanut butter; once this has liquefied into a thick paste add the fish sauce, soy, lime juice and sugar followed by the can of coconut milk. Stir well and continue to cook for 5 minutes, and then add the baby corn and leave to simmer for about 10 minutes.
Step 3
Serve the curry on a bed of Thai rice, garnish with chopped coriander, chilli and peanuts.
Leave a comment about this recipe