CREAMY PEANUT CHICKEN
Posted: Wed Apr 25, 2012 10:25 pmHeres a really simple one that almost everyone likes. Stick to the original recipe the first time around, adjust the amount of red curry paste and peanut butter to taste once you have cooked it a couple of times. Serve with rice....a squeeze of lime juice over this really finishes it off and beats lemon hands down.
Enjoy!
CREAMY PEANUT CHICKEN
INGREDIENTS
1 TBLS OIL
1 TBLS RED CURRY PASTE
500 GRAMS CHICKEN CUT INTO SMALL CUBES
1 CUP COCONUT MILK
1 TBLS FISH SAUCE
1 TBLS BROWN SUGAR OR PALM SUGAR
1/4 CUP CRUNCHY PEANUT BUTTER
LEMON WEDGES
METHOD
HEAT OIL IN WOK,ADD CURRY PASTE AND FRY 1 MIN. ADD CHICKEN FRY 4 MIN OR UNTIL GOLDEN BROWN. ADD REST EXCEPT LEMON. STIR AND BRING TO A BOIL THEN SIMMER 10 -12 MIN UNCOVERED OR UNTIL SAUCE THICKENS. SERVE WITH RICE AND LEMON WEDGES
Enjoy!
CREAMY PEANUT CHICKEN
INGREDIENTS
1 TBLS OIL
1 TBLS RED CURRY PASTE
500 GRAMS CHICKEN CUT INTO SMALL CUBES
1 CUP COCONUT MILK
1 TBLS FISH SAUCE
1 TBLS BROWN SUGAR OR PALM SUGAR
1/4 CUP CRUNCHY PEANUT BUTTER
LEMON WEDGES
METHOD
HEAT OIL IN WOK,ADD CURRY PASTE AND FRY 1 MIN. ADD CHICKEN FRY 4 MIN OR UNTIL GOLDEN BROWN. ADD REST EXCEPT LEMON. STIR AND BRING TO A BOIL THEN SIMMER 10 -12 MIN UNCOVERED OR UNTIL SAUCE THICKENS. SERVE WITH RICE AND LEMON WEDGES