Thai Peanut Chicken Curry
Creamy coconut curry with tender chicken and fragrant spices
Ingredients
Instructions
-
Prepare the curry baseHeat the vegetable oil in a large pot or deep skillet over medium heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
-
Cook the chickenAdd the chicken pieces to the pan and stir to coat with the curry paste. Cook for about 5 minutes until the chicken begins to brown on the outside but is not fully cooked through.
-
Create the saucePour in the coconut milk and bring to a gentle simmer. Stir in the peanut butter, fish sauce, and brown sugar until well combined and the peanut butter has melted into the sauce. Add the torn kaffir lime leaves.
-
Simmer and reduceReduce heat to medium-low and simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce begins to thicken and the chicken is cooked through.
-
Add the vegetablesAdd the sliced red bell pepper and green beans to the curry. Continue to simmer for another 5-7 minutes until the vegetables are tender-crisp.
-
Finish the curryStir in the chopped peanuts and lime juice. Taste and adjust seasoning with more fish sauce or brown sugar if needed. Remove the kaffir lime leaves before serving.
-
ServeLadle the curry over steamed jasmine rice. Garnish with additional chopped peanuts and fresh Thai basil leaves. Serve immediately while hot.
Nutritional Information
580
Calories
per serving
35
Protein
g
28
Carbohydrates
g
42
Total Fat
g
22
Saturated Fat
g
5
Fiber
g
12
Sugar
g
1250
Sodium
mg
45
Vitamin C
mg
3.5
Iron
mg
Thai Peanut Chicken Curry is Also Known As
Gaeng Panang Gai, Panang Chicken Curry, Thai Peanut Curry with Chicken or Penang Curry
