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–+ servings

Thai Peanut Curry

A vibrant and flavorful dish featuring cubed chicken, fresh vegetables simmered in a rich peanut-infused red curry sauce made with coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 198
Ingredients Method Nutrition

Ingredients
  

  • 2 carrots carrots Cut into bite size pieces.
  • 2 medium potatoes Cut into bite size pieces.
  • 1/2 yellow onion yellow onion Diced.
  • 2 chicken breasts chicken Cubed.
  • 2 Tbsp. olive oil Coconut or vegetable oil can also be used.
  • 2 tsp. ground ginger For a warm spice flavor.
  • 2 tsp. minced garlic Adds depth to the dish.
  • 1 4oz. jar red curry paste The star ingredient in the sauce.
  • 2 cans coconut milk For creaminess and body.
  • 1/4 cup + 2 Tbsp. peanut butter Essential for that nutty flavor.
  • 5 Tbsp. brown sugar Balances the spiciness of the curry paste.
  • 4 tsp. soy sauce Adds umami richness to the dish.
  • 1 juice from lime Brightens up the flavors beautifully.

Method
 

  1. In a large skillet or pot add oil and heat over medium-high heat. Add diced onions, chopped carrots, chopped potatoes, and sauté for 4-5 minutes until they start to soften.
  2. Add cubed chicken along with ground ginger, minced garlic, and red curry paste; mix well to combine all ingredients thoroughly while sautéing for a couple more minutes before stirring in coconut milk.
  3. Reduce heat to medium-low and let the mixture simmer for about 10 minutes or until carrots and potatoes become soft enough to eat comfortably.
  4. Stir in peanut butter, brown sugar, soy sauce, and lime juice; continue cooking for another 4-5 minutes allowing all flavors to meld together beautifully.
  5. Serve hot over rice (Jasmine, white or brown) garnished with chopped peanuts for an extra crunch that complements the creamy texture of your curry.

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 19gProtein: 7.5gFat: 10.3gSaturated Fat: 1.5gSodium: 741mgFiber: 2.8gSugar: 3.4g

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