Thai Chicken and Peanut Curry
This curry is a great family meal. Packed with Thai-inspired flavours it only takes 30 minutes and one-pan to make so is perfect for a mid-week dinner with minimal clean-up required.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 2 ½ centimetre piece of ginger, minced
- 500 g chicken breast, cut into cubes
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 3 tbsp crunchy peanut butter
- Pinch of salt
- ½ tsp ground coriander
- 1 tsp brown sugar
- 500 mL coconut milk
- 2 red chillis, seeds removed, chopped
- ½ cup peanuts, plus extra to garnish
- Fresh coriander to garnish
How do I make it?
- Heat oil in a frying pan over medium-high heat. Add onion and cook until translucent. Add garlic and ginger and cook for 1 minute, then toss in chicken and cook for 3 minutes.
- Add red curry paste, soy sauce, peanut butter, salt, ground coriander, and brown sugar and stir well. Pour in coconut milk, increase heat and bring to a boil. When boiling, reduce heat to a gentle simmer. Add chilli and peanuts, cover with a lid and simmer for 20 minutes, stirring occasionally.
- Serve with rice, garnished with extra peanuts and fresh coriander.
