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About this recipe:
Use this coconut curry recipe for chicken, beef or lamb. Easy to make and very versatile. Curry night will never be the same!
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
2cm root ginger, peeled and grated
3 tablespoons curry powder
1 teaspoon turmeric
1 fresh chilli, seeded and sliced
500g boneless chicken thighs, diced
400g tin chopped tomatoes
2 tablespoons peanut butter
5 tablespoons coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
15 min › Cook:
30 min › Ready in:
Heat the oil in a large pan and fry onion, garlic, ginger, curry powder, turmeric and chilli for about 2 minutes.
Add in chicken and allow to brown slightly.
Stir in tomatoes, peanut butter and coconut milk.
Simmer gently for 20 minutes until thickened. Season to taste with salt and pepper.
Have so much confidence in this lady's recipes first time I replaced the chicken with pork sausage, mushrooms and yellow pepper. And I replaced the peanut butter with thick tomato puree (can't stand peanuts). Used Madras curry powder as we like it hot.
It's great when the recipe fundamentals are right and I can play and get a delicious result. Thanks Baje
- 11 Dec 2011
hello there, baje, can you tell me what kind of 'curry powder' do you use for this recipe? tx! charlie.
- 25 Mar 2012
Delicious! My 13 yr old daughter made this and didn't want to add chillis or peanut butter. She wanted it really coconutty so added the whole tin of milk and it turned out just perfect
- 12 Jan 2014
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