Peanut butter chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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 filletscut into bite-sized pieces
- 1 red pepperchopped
- 100g green beanshalved and blanched for 2 mins
- ½ lime
- jasmine or basmati rice and coriander or Thai basilto serve
Nutrition: per serving
- kcal410
- fat30g
- saturates17.5g
- carbs8.2g
- sugars5.6g
- fibre3.7g
- protein25g
- salt0.9g
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.
