Thai Peanut Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 yellow onion, diced into small pieces
02 -
2 chicken breasts, chopped into cubes
03 -
2 medium potatoes, diced into chunks
04 -
2 carrots, sliced into bite-sized bits
→ Sauce
05 -
2 tsp. minced garlic cloves
06 -
5 Tbsp. brown sugar
07 -
1/4 cup plus 2 Tbsp. smooth peanut butter
08 -
Juice squeezed from 1 lime
09 -
2 Tbsp. olive oil or substitute with coconut/vegetable oil
10 -
2 tsp. ground ginger powder
11 -
2 cans of creamy coconut milk
12 -
4 tsp. soy sauce for some saltiness
13 -
1 jar (4 oz.) of red curry paste
→ For Serving
14 -
Steamed rice (white, brown, or Jasmine)
15 -
Crushed peanuts as a topping
# Instructions:
01 -
Use a large pan or pot and heat oil on medium-high. Toss in the carrots, onion, and potatoes. Cook and stir for about 4-5 minutes until veggies start to soften.
02 -
Stir in the chicken cubes, garlic, ginger, and curry paste. Mix everything together and cook for another 2 minutes to bring out the aromas.
03 -
Add coconut milk and mix completely. Turn the heat down to medium-low and let it simmer for 10 minutes or until the potatoes and carrots are tender.
04 -
Mix in peanut butter, lime juice, soy sauce, and brown sugar. Let it cook for 4-5 more minutes until the sauce thickens and the flavors blend.
05 -
Spoon the curry over your cooked rice and sprinkle some crushed peanuts on top for garnish.
# Notes:
01 -
This dish inspired by Thai cooking is full of creamy peanut flavor and comes together in just half an hour, with chicken and vegetables in every bite.