Peanut butter chicken curry

Name: Peanut butter chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Preparation and cooking time
- Prep:10 mins
- Cook:30 mins
Easy
Serves 4

Ingredients

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

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.