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
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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