A meal is meant to be shared, and this Thai peanut chicken curry recipe is the perfect way to bring the family together.
Everyone has their favourite restaurant where you order the same meal over and over again without even attempting to try another dish. This is one of those recipes.
The first time I tried Thai peanut chicken curry at a restaurant near my work, I fell in love. I did try a few other recipes over the years, but my favourite was always the peanut chicken curry.
I looked up recipes and experimented to replicate the results, but could never perfectly mimic the experience. Probably because I can't replicate the same atmosphere - it was always great to go with friends from work. Their laughter and wholesome chats made the memory of a great meal. So, thanks to all that experimenting, I think this recipe comes close to the original in flavour, but I honestly think this meal needs to be enjoyed with friends or family to make it complete!
(Makes 4 servings)
1/2 pound boneless chicken, cut into bite-sized pieces
1/2 onion, finely chopped
1-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
1/4 teaspoon cinnamon powder
1/4 teaspoon chili powder (optional)
1/2 teaspoon salt
1 tablespoon ketchup
splash fish sauce
1 tablespoon Thai red curry paste
2 tablespoons peanut butter
1/2, 13.5 fl.oz can full fat coconut milk (reserve the remaining 1/2 can and add if needed)
1 carrot, peeled and cut into thin slices
1/2 sweet bell pepper, cut into 1-inch pieces
In a small bowl, blend the peanut butter and chili paste then set aside.
In a wok, or sauté pan, heat the vegetable oil on medium-high heat. Add the onion, garlic, and ginger, ad sauté until the onion starts to become translucent.
Add the chicken and sprinkle with salt, cinnamon, and chili powder. Combine with the onion an sauté until the chicken is cooked, flipping the chicken pieces over every few minutes.
Once chicken is cooked, add the fish sauce and ketchup. Mix well. Add the peanut butter and chili paste mixture and stir well, allowing the heat to melt the paste.
Add the 1/2 can of coconut milk and stir, bringing the sauce back to a simmer. Add the carrots and peppers then allow to continue simmering for 5 minutes.
Add additional coconut milk if more sauce is required (optional).
Serve over steamed rice prepared using package directions.
Nutritional Information Per Serving:
total calories = 204.5 | total fat = 8.72g | saturated fat = 2.3g | cholesterol = 51mg | sodium = 703.78mg | net carbohydrates = 8.42g | dietary fibre = 1.95g | sugars = 10.34g | protein = 21.61g