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Try our recipe for peanut butter chicken curry, then try our Thai green chicken curry, healthy slow cooker chicken curry and gaeng gati gai chicken curry. Now try more chicken curry recipes.


How to make peanut butter chicken curry... step-by-step video


Peanut butter chicken curry recipe

Ingredients

  • 400ml tin coconut milk
  • 3 tbsp Thai red curry paste or Indian curry paste
  • ½ tsp turmeric
  • 200ml chicken stock
  • 2 tbsp peanut butter
  • 400g chicken thigh fillets, cut into bite-sized pieces
  • 1 red pepper, chopped
  • 100g green beans, halved and blanched for 2 mins
  • ½ lime
  • jasmine or basmati rice and coriander or Thai basil, to serve

Method

  • STEP 1

    Scoop a couple of tablespoons of the thick coconut cream from the top of the tin and heat in a deep frying pan over a medium heat. Add the curry paste and cook for 4-5 mins or until sizzling and fragrant. Stir in the turmeric, then gradually stir in the rest of the coconut milk and the chicken stock.

  • STEP 2

    Bring to a simmer, then stir in the peanut butter until it melts into the sauce.

  • STEP 3

    Add the chicken and pepper and cook for 20 mins. Add the beans and simmer for another 3 mins. Squeeze over the lime juice, then serve with rice, with some coriander or Thai basil torn over, if you like.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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