Description
A creamy and flavorful Thai peanut curry made with chicken, vegetables, and a rich sauce of coconut milk and peanut butter.
Ingredients
- 2 carrots, cut into bite-sized pieces
- 2 medium potatoes, cut into bite-sized pieces
- 1/2 yellow onion, diced
- 2 chicken breasts, cubed
- 2 Tbsp. olive oil
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 jar (4oz.) red curry paste
- 2 cans coconut milk
- 1/4 cup + 2 Tbsp. peanut butter
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- Juice from 1 lime
Instructions
- In a large skillet or pot, heat the oil over medium-high heat.
- Add the diced onions, chopped carrots, and chopped potatoes. Sauté for 4-5 minutes until the vegetables start to soften.
- Next, add the cubed chicken, ground ginger, minced garlic, and red curry paste. Mix well to combine, and sauté for another couple of minutes.
- Stir in the coconut milk, allowing the mixture to meld together beautifully.
- Simmer over medium-low heat for 10 minutes, or until the carrots and potatoes become tender.
- Stir in the peanut butter, brown sugar, soy sauce, and lime juice. Cook for an additional 4-5 minutes to allow the flavors to deepen.
- Serve over rice, garnished with chopped peanuts for added crunch.
Notes
For extra heat, add lime zest or red pepper flakes. You can also substitute chicken with tofu or chickpeas for a vegetarian version. Taste and adjust sweetness or saltiness as needed.
