Ingredients for Chicken In Peanut Curry
- 1 (13.5 ounce) can full-fat coconut milk
- Red Curry Paste
- Creamy Peanut Butter
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- Chicken Breasts
- 1 teaspoon minced garlic
- 1 medium onion, chopped
- 1 tablespoon cornstarch
- Salt
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How to Make Chicken In Peanut Curry
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons red curry paste, 2 tablespoons smooth peanut butter, 1 tablespoon brown sugar, and 1 tablespoon fish sauce. Bring to a gentle simmer over medium heat.
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of water to form a slurry. Slowly whisk the slurry into the simmering sauce. Reduce heat to low and cook, stirring constantly, until the sauce thickens slightly (about 1-2 minutes). Set aside to cool slightly.
- While the sauce simmers, heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add 1 medium onion, chopped, and 1 teaspoon minced garlic. Stir-fry for 2-3 minutes until softened.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink.
- Pour the cooled peanut sauce over the chicken and onion mixture. Stir to combine and heat through.
- Serve the Chicken Peanut Curry hot over steamed rice. Garnish with chopped peanuts or cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
114g
Carbs
2g
