Peanut Chicken Curry

Total time:
40 minutes

My Peanut Chicken Curry is a top seller at my restaurant, and soon you’ll know why! The blend of creamy and savory make it a perfect comfort dish for those cold rainy nights. Don’t be intimidated by the amount of ingredients in this recipe, it’s pretty easy to execute and you’ll be so glad you did!

Ingredients

½
lb of chicken thighs
tablespoons of red curry paste
1
tablespoon of fresh garlic cloves, chopped
¼
cup of white onion, diced
½
of a large red bell pepper, diced
2
carrots, chopped in 1-inch pieces
1
large sweet potato, diced
½
cup of peanuts, whole
4
Kaffir lime leaves
crispy shallot
scallions
tablespoons of chunky peanut butter
6
cups of chicken stock
1
cup of coconut milk
2
tablespoons of fish sauce
1
tablespoon of sugar

Preparation

Step 1

Heat oil in large pot and add onions, garlic and peanuts, allowing aromatics to bloom and natural oils to release

Step 2

Add red curry paste and chicken

Step 3

While chicken is still raw and porous, add a few dashes of fish sauce

Step 4

Add carrots and sweet potatoes

Step 5

Gently rip kaffir lime leaves and add to pot

Step 6

Add sugar and chicken stock

Step 7

Stir and allow to simmer

Step 8

Once vegetables are tender and chicken is nearly cooked, add peanut butter and stir

Step 9

Add coconut milk, stir

Step 10

Add red bell peppers, allow to simmer on low for a few more minutes

Step 11

Transfer to serving bowl and add scallions, crispy shallots and one more kaffir lime leaf for garnish

Step 12

Serve with rice and enjoy!

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