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Peanut butter chicken curry
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 5 out of 5.4 ratingsRate
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Grab a pot of good curry paste - Thai or Indian - and a tub of peanut butter and you can create a deep, rich one-pot curry in no time
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Try our recipe for peanut butter chicken curry, then try our Thai green chicken curry, goan fish curry, healthy slow cooker chicken curry, slow cooker butter chicken and gaeng gati gai chicken curry. Now try more chicken curry recipes.
Peanut butter chicken curry recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal410
- fat30g
- saturates17.5g
- carbs8.2g
- sugars5.6g
- fibre3.7g
- protein25g
- salt0.9g
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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.
Try more peanut butter recipes.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.4 ratings
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