THAI PEANUT CHICKEN CURRY

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THAI PEANUT CHICKEN CURRY image

Categories     Soup/Stew     Chicken     Sauté     Dinner

Yield 2 people, leftovers

Number Of Ingredients 18

1 tablespoon of peanut oil
Two chicken breasts or similar quantity of boneless chicken, diced
1 red pepper, sliced
2 Thai red chili peppers (optional, or use chili pepper flakes)
1/2 cup of sliced shallots
1 garlic clove, finely chopped
1 tablespoon of crushed ginger
Small handful of basil leaves, lightly chopped (optional)
Sauce:
1/4 cup of unsweetened peanut butter
1/4 cup of coconut milk
2 tablespoons of soya sauce
1 tablespoon of fresh lime juice
1 tablespoon of brown sugar
1 tablespoon of red pepper flakes (or use optional Thai chillis)
1 tablespoon of Thai curry paste (or curry powder)
1 teaspoon of finely chopped garlic
1/4 cup of water

Steps:

  • Combine sauce ingredients in a bowl In a wok, heat peanut oil Brown chicken breasts, remove from heat Saute shallots, red peppers, optional chili peppers Return chicken to bowl, add sauce mixture Increase heat until sauce starts to bubble and thicken Reduce heat to simmer, cook covered about 15-20 minutes If using basil, add near the end Season with salt and pepper as desired (the soya sauce already contains sodium)

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