Peanut chicken curry

Recipe from: 05 May 2011

Ingredients 12
Servings 1
Minutes 15 mins


Serving Change
  • 800
    skinless chicken breasts, de-boned
  • 3
    garlic cloves, thinly sliced
  • 1.5
    crushed ginger
  • 2
    heaped tbsp smooth peanut butter
  • 3
    soy sauce
  • 2
    fish sauce
  • 1
    brown sugar
  • 1
    Thai red curry paste
  • 1
    tin coconut milk
  • 1
    tin chicken stock/water (using the same tin as the coconut milk)
  • jasmine rice, to serve
  • steamed sugar snap peas, to serve


15 mins
Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
Briefly fry the garlic and ginger before adding back the chicken. Stir fry for a minute before adding the peanut butter, soy sauce, fish sauce,brown sugar and curry paste.
Stir fry and allow the peanut butter to melt.
Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
If the sauce needs salt/sugar, add more brown sugar or soy sauce.
Serve with jasmine rice and sugar snap peas.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.




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