Peanut Chicken Curry
Ingredients
- 800gskinless chicken breasts de-boned
- 3garlic cloves thinly sliced ⓘ
- 1.5tsp crushed ginger ⓘ
- 2heaped tbsp smooth peanut butter ⓘ
- 3Tbs soy sauce ⓘ
- 2Tbs fish sauce
- 1tsp brown sugar ⓘ
- 1tsp Thai red curry paste1tin coconut milk
- 1tin chicken stock/water (using the same tin as the coconut milk) ⓘ
- jasmine rice, to serve ⓘ
- steamed sugar snap peas, to serve ⓘ
Instructions
- Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
- Briefly fry the garlic and ginger before adding back the chicken. Stir fry for a minute before adding the peanut butter, soy sauce, fish sauce,brown sugar and curry paste.
- Stir fry and allow the peanut butter to melt.
- Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
- Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
- If the sauce needs salt/sugar, add more brown sugar or soy sauce.
- Serve with jasmine rice and sugar snap peas.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
Contains
Milk
Soy
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).