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Chicken and Peanut Thai Curry
Chicken and Peanut Thai Curry is a modern Thai restaurant curry of chicken in a lemon grass and coconut gravy with red curry paste that’s thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Thai version of: Chicken and Peanut Thai Curry.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryChicken RecipesBean RecipesThailand Recipes
The flavours here might be authentic, but this is a restaurant-style Thai curry. It’s still a fantastic dish and well worth making, though. The great thing is that this is an easy curry to make and is ready in under 30 minutes.
Ingredients:
1 tbsp coconut oil
1 onion, finely diced
6 garlic cloves, crushed
1 red chilli, diced
1 lemon grass stalk, outer skin removed and inner core bruised
1 tbsp freshlysh root ginger, peeled and grated
400ml (14 oz) tin coconut milk
400ml (1 2/3 cups) chicken stock
1 tbsp soy sauce
2 tbsp
Thai red curry paste
2 tbsp unsweetened peanut butter
4 chicken thighs, skinned and sliced thinly
150g (1/3 lb) fine green beans
2 limes
1 tbsp brown sugar (or to taste)
1 bunch fresh coriander leaves, to garnish
Method:
Heat a pan over medium heat and add the coconut oil. When hot, fry the onion, garlic, chilli, lemon grass and ginger for about 5 minutes until softened. Pour in the coconut milk, stock, soy sauce, curry paste and peanut butter and bring to a gentle simmer.
Add the slices of chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for a further 5 minutes. Add a good squeeze of lime juice and sugar to taste, to balance the flavours of the dish.
Stir in some fresh coriander leaves and serve with freshly-steamed Thai jasmine rice.
