PEANUT BUTTER CURRY CHICKEN

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Peanut Butter Curry Chicken image

Make and share this Peanut Butter Curry Chicken recipe from Food.com.

Provided by melonhead

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 lbs chicken thighs, boneless, skinless, cubed
1 medium onion, thinly sliced
26 -28 ounces coconut milk (2 cans)
1/2 cup creamy peanut butter
2 tablespoons mild curry paste
2 tablespoons brown sugar
2 teaspoons fish sauce
2 cups frozen peas
2 tablespoons cornstarch
1/4 cup water
chopped peanuts (to garnish) (optional)
cooked rice (optional)

Steps:

  • 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.

Nutrition Facts : Calories 1521.6, Fat 89.4, SaturatedFat 43.8, Cholesterol 191, Sodium 701.6, Carbohydrate 130.9, Fiber 5.8, Sugar 113.4, Protein 53.6

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