Chicken With Curry Peanut Sauce Recipe

Name: Chicken With Curry Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 chicken thighs, boned, cut into 1/2-inch pieces; 2 garlic cloves, chopped; 1 tablespoon dry red curry paste (or to taste); 1 cup thick coconut cream; ¼ cup roasted peanuts, chopped or 2 tablespoons chunky peanut butter; 2 tablespoons fish sauce (nam pla); 2 teaspoons palm sugar or 2 teaspoons brown sugar; 2 kaffir lime leaves (makrut, fresh, frozen, or dried) or 2 substitute 1 large handful Thai basil; 1 teaspoon chopped fresh mint leaves; 1 fresh red chili pepper, cut into slivers

Servings: persons

2 tablespoons vegetable oil
4 chicken thighs, boned, cut into 1/2-inch pieces
2 garlic cloves, chopped
1 tablespoon dry red curry paste (or to taste)
1 cup thick coconut cream
¼ cup roasted peanuts, chopped or 2 tablespoons chunky peanut butter
2 tablespoons fish sauce (nam pla)
2 teaspoons palm sugar or 2 teaspoons brown sugar
2 kaffir lime leaves (makrut, fresh, frozen, or dried) or 2 substitute 1 large handful Thai basil
1 teaspoon chopped fresh mint leaves
1 fresh red chili pepper, cut into slivers

1
Preheat wok over medium-high heat.
2
Add oil.
3
When hot, add chicken; stir-fry until lightly browned.
4
Remove to a bowl; set aside.
5
Add garlic to wok and lightly brown.
6
Reduce heat and add curry paste; fry gently, stirring for 1 minute.
7
Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
8
Add fish sauce, palm sugar, lime leaves and the reserved chicken.
9
Simmer together for 3 minutes or until chicken is done.
10
Add the basil leaves; stir together for 30 seconds.
11
Serve hot, garnished with mint leaves and red chile slivers.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 chicken thighs, boned, cut into 1/2-inch pieces, 2 garlic cloves, chopped, 1 tablespoon dry red curry paste (or to taste), and more.

Yes, Chicken With Curry Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Curry Peanut Sauce

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