Thai Peanut Chicken Curry with Coconut Milk
Ingredients
1.5 lbs chicken breast (sliced into bite-sized pieces)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1 tablespoon ginger (grated)
1 can (14 oz) coconut milk
1/2 cup peanut butter (smooth)
2 tablespoons soy sauce
1 tablespoon red curry paste (adjust to taste)
1 tablespoon brown sugar
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Cooked rice (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Cook the Chicken
Add Chicken: Add sliced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
3. Make the Curry Sauce
Add Coconut Milk: Pour in coconut milk and stir well.
Stir in Peanut Butter: Add peanut butter, soy sauce, red curry paste, and brown sugar. Mix until smooth and combined.
Simmer: Allow to simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Serve
Plate the Dish: Serve hot over cooked rice, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Add vegetables like bell peppers or snap peas for extra nutrition.
Enjoy your rich and flavorful Thai Peanut Chicken Curry with Coconut Milk! 🍗