Thai style chicken peanut curry

    25 min

    This is a quick Thai inspired chicken curry with peanuts.

    1 person made this

    Serves: 4 

    • 100g unsalted peanuts
    • 300g boneless skinless chicken breast
    • 1 red chilli
    • 1 small red pepper
    • 2 tablespoons Panang curry paste
    • 1 (400ml) tin coconut milk
    • 10 kaffir lime leaves
    • 2 to 3 tablespoons fish sauce
    • 1 tablespoon palm sugar or light brown soft sugar

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Toast peanuts in a non greased frying pan and let cool. Crush in a mortar and set to one side.
    2. Remove seeds from chilli and red pepper. Dice.
    3. Remove the mid rib of the lime leaves. roll them up and slice thinly.
    4. Cut chicken into cubes.
    5. Mix 3 tablespoons of the thick creamy top part of the coconut milk with the curry paste and heat in a wok till bubbles form.
    6. Add chicken and cook for 2 to 3 minutes.
    7. Add lime leaves, fish sauce, sugar and peanuts and cook for a further 3 minutes.
    8. Add pepper and chilli and cook till the chicken is no longer pink in the centre, about 3 more minutes. Serve over rice.

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