Thai chicken curry in sweet peanut chilli sauce

Recipe from: 4/1/2006
Thai chicken curry

Ingredients 12
Servings 6
Time 15

Ingredients

  • 425
    g
    1 can coconut milk
  • 45
    ml
    red curry paste
  • 45
    ml
    thai fish sauce
  • 30
    ml
    palm or soft brown sugar
  • 2
    lemon grass stalks, bruised
  • 500
    g
    chicken breast fillets, skinned and sliced
  • 8
    courgettes, sliced
  • 75
    g
    roasted ground peanuts
  • 45
    ml
    peanut butter
  • 2
    fresh red chillies, sliced
  • 5
    thai lime leaves or fresh lime leaves, torn
  • 1
    bunch
    fresh coriander leaves, to garnish
 

Method

15
 
1. Heat half the coconut milk in a wok or large pot, stirring constantly until it starts to boil and separate slightly.

2. Add the curry paste and stir for 30 seconds, then add the fish sauce, sugar and lemon grass.
Continue to cook until the colour of the sauce deepens.
3. Add the remaining coconut milk and bring to the boil.
Add the chicken, courgettes and peanuts.
Cook for eight to 10 minutes over a medium heat.
Add the peanut butter, chillies and lime leaves, and adjust the seasoning.
Garnish with fresh coriander.

 

Read more on: thai  |  poultry  |  curry
 

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