I’ve talked before about Etienne and I’s little tradition of Friday night curries. Our standard curry is typically a green Thai curry (recipe to come) but this one is another fave. Etienne loves this curry, and this is coming from a guy who doesn’t really care for peanut butter. In fact, there are never ending complaints when I bake something peanut buttery. I know, he’s crazy.
I myself, LOVE peanut butter. I was actually allergic to peanuts as a kid! I can hardly believe it, especially considering I now probably eat some sort of nut butter daily. I wouldn’t go into anaphylactic shock or anything too scary like that, but my mouth and throat would get insanely, unbearably itchy. So not worth it. I avoided all things peanut and peanut butter from the ages of 5-20. My sister and friends would rave about Reese’s peanut butter cups, and how I just didn’t know what I was missing. The truth is, I really didn’t know. So I didn’t miss it!
Then, at age 20 I had another allergy test done, and ta-da! Not allergic anymore. Apparently your allergies constantly change, every 7 years or something like that. Either way, I slowly delved into the forbidden world of peanuts and I’ve never looked back.
This curry comes together in about 30 minutes – PERFECT for an easy weeknight meal! You know how you usually throw away the cilantro stalk after picking off the leaves? I actually use the stalks in this recipe! I dice them up and stir fry them along with some green onion. If you’re not a fan of cilantro, I promise the stir-fried stalks will not retain the cilantro leaf taste.
After the stalks and onions are stir fried in oil for a few minutes, you can add the chicken and fry it until it’s brown. I use red curry paste in this recipe, which I find fairly mild. If you’re new to curry paste and not a huge fan of spice, start with 2-3 tablespoons; I love the taste of red curry so I use 4 tablespoons, and I don’t find it overly spicy. My 9 month old even ate a piece of the chicken in sauce!
The curry paste is mixed with peanut butter, and then added to the pan along with some brown sugar, coconut milk and soy sauce! The delicious mixture simmers for a while and gets all bubbly and fragrant. It smells SO good!
Finally, I add in some baby corn and lime juice and serve the curry over fluffy white rice. You can easily swap out the baby corn for a different veggie; I’ve tried snap peas, broccoli and green beans. I have also done bell peppers, but I find that the water content of the peppers makes the curry less “sticky”. I love the stickiness of this curry. Don’t mess with the sticky!
This fragrant curry is also a great one to freeze for later; just defrost in the refrigerator overnight and then heat thoroughly in a pan before serving.
If you’re new to Thai spices and curries in general, this one is a nice, easy introduction. It’s delicious!Click to tweet your friends about this curry!Click To Tweet Print
A fragrant, mildly spicy Thai curry with peanut butter and sweet baby corn makes for an easy weeknight dinner.
- 1 lb chicken, sliced
- 1 tbsp avocado oil (sub vegetable oil)
- 1 handful cilantro, leaves removed, stems diced
- 3–4 green onions, diced
- 3–4 tbsp red curry paste*
- 4 tbsp peanut butter*
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 can coconut milk
- 1 cup baby corn, or other vegetable
- juice of 1 lime
- peanuts, cilantro for garnish
- Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.
- Combine the curry paste and peanut butter, and add to the pan. Fry for 1 minute, stirring continuously. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Simmer for 12-15 minutes, continuing to stir every few minutes.
- Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Stir in the lime juice.
- Serve over rice, topping with peanuts and cilantro.
Leftovers will keep for 2-3 days in a sealed container in the refrigerator, or in the freezer for up to 2 months. Thaw overnight in the refrigerator and re-heat in a pan before serving.
- If you’re new to spice and/or Thai curry, start with 2-3 tbsp.
- I used natural peanut butter, but it’s not a necessity. Peanut butter with added sugar will make the curry sweeter, so you may want to reduce the brown sugar to 1/2 tbsp.
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