Description
A fragrant, mildly spicy Thai chicken peanut curry with sweet baby corn makes for an easy weeknight dinner! You’ll love this Thai peanut curry!
Ingredients
Scale
- 1 lb chicken, sliced
- 1 tbsp avocado oil (sub vegetable oil)
- 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
- 400mL can full-fat coconut milk
- 1 cup baby corn, or other vegetable
- juice of 1 lime
- peanuts, cilantro for garnish
Instructions
- 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.
Notes
*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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: curries
- Method: stovetop
- Cuisine: Thai
