Peanut butter chicken curry
Grab a pot of good curry paste - Thai or Indian - and a tub of peanut butter and you can create a deep, rich one-pot curry in no time
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 400ml tin coconut milk
- 3tbsp Thai red curry paste or Indian curry paste
- ½tsp turmeric
- 200ml chicken stock
- 2tbsp peanut butter
- 400g chicken thigh fillets , cut into bite-sized pieces
- 1red pepper , chopped
- 100g green beans , halved and blanched for 2 mins
- ½lime
- jasmine or basmati rice and coriander or Thai basil , to serve
Instructions
Step 1
Scoop a couple of tablespoons of the thick coconut cream from the top of the tin and heat in a deep frying pan over a medium heat. Add the curry paste and cook for 4-5 mins or until sizzling and fragrant. Stir in the turmeric, then gradually stir in the rest of the coconut milk and the chicken stock.Step 2
Bring to a simmer, then stir in the peanut butter until it melts into the sauce.Step 3
Add the chicken and pepper and cook for 20 mins. Add the beans and simmer for another 3 mins. Squeeze over the lime juice, then serve with rice, with some coriander or Thai basil torn over, if you like.