Ingredients for Green Curry With Chicken And Peanuts
- 1 (13.5 ounce) can full-fat coconut milk
- 4 tablespoons green curry paste
- juice of 2 limes
- zest of 1 lime
- 2 tablespoons fish sauce
- 1/4 cup chopped cilantro, plus more for garnish
- 1 pound boneless, skinless chicken breast
- 1 medium onion, chopped
- 1 cup roasted, unsalted peanuts
- 0 Olive Oil (recipe uses vegetable oil)
- 2 tablespoons vegetable oil
- steamed rice (for serving)
- 1 lime wedge (for garnish)
- 1-2 chopped Thai chilies (optional)
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How to Make Green Curry With Chicken And Peanuts
- Heat 1 (13.5 ounce) can full-fat coconut milk in a medium saucepan over medium heat until it just begins to simmer and slightly thicken (about 5 minutes). Set aside.
- In a large wok or skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add 1 medium onion, chopped, and 4 tablespoons green curry paste. Stir-fry for 1 minute until fragrant.
- Add 1 pound boneless, skinless chicken breast, cut into 1-inch pieces. Stir-fry for 5-7 minutes, until cooked through and lightly browned.
- Stir in 1 cup roasted, unsalted peanuts. Cook for 1 minute.
- Pour in the simmered coconut milk. Add 1/4 cup chopped cilantro, 2 tablespoons fish sauce, zest of 1 lime, and the juice of 2 limes.
- Reduce heat to low, simmer for 10 minutes, stirring occasionally, allowing the flavors to meld.
- Serve hot over steamed rice. Garnish with the remaining cilantro and a lime wedge. Enjoy with Thai iced coffee for a truly authentic experience!
- Optional: Add 1-2 chopped Thai chilies for extra heat.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
60g
Fat
180g
Carbs
8g
