Creamy Chicken Satay Curry with Crushed Peanuts
Ingredients
1 lb chicken breast (cut into bite-sized pieces)
2 tablespoons vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2-3 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
2 tablespoons peanut butter (smooth)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar (or coconut sugar)
Salt and pepper (to taste)
1/2 cup roasted peanuts (chopped, for garnish)
Fresh cilantro (for garnish)
Cooked rice (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot, heat vegetable oil over medium heat.
Cook Onion, Garlic, and Ginger: Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
2. Cook the Chicken
Add Chicken: Stir in the chicken pieces and cook until browned and cooked through (about 5-7 minutes).
3. Add Curry Paste and Liquid
Stir in Curry Paste: Add red curry paste and cook for about 1-2 minutes until fragrant.
Add Coconut Milk: Pour in coconut milk and stir to combine.
Incorporate Peanut Butter: Add peanut butter, soy sauce, and brown sugar. Mix well until everything is combined.
4. Simmer
Simmer: Let the curry simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve
Plate the Dish: Serve hot over cooked rice, garnished with chopped roasted peanuts and 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 spinach for extra nutrition.
Enjoy your creamy Chicken Satay Curry with Crushed Peanuts! 🥥🐓