Description
A quick and delicious Thai Peanut Curry packed with flavor, featuring tender chicken and a creamy peanut sauce, perfect for weeknight dinners.
Ingredients
- 2 carrots, cut into bite-sized pieces
- 2 medium potatoes, cut into bite-sized pieces
- 1/2 yellow onion, diced
- 2 chicken breasts, cubed
- 2 Tbsp. olive oil (or coconut/vegetable oil)
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 jar (4 oz.) red curry paste
- 2 cans coconut milk
- 1/4 cup + 2 Tbsp. peanut butter
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- Juice from 1 lime
Instructions
- Heat oil in a large skillet or pot over medium-high heat. Once hot, add the diced onions and sauté until translucent.
- Toss in the chopped carrots and potatoes, stirring occasionally for about 4–5 minutes until slightly softened.
- Add the cubed chicken, ground ginger, minced garlic, and red curry paste. Mix to combine, allowing it to sauté for another 2 minutes until aromatic.
- Pour in the coconut milk, reducing the heat to medium-low. Let the mixture simmer for 10 minutes or until the vegetables are tender.
- Stir in the peanut butter, brown sugar, soy sauce, and lime juice, cooking for an additional 4–5 minutes until everything is warmed through and well blended.
- Serve over cooked rice and garnish with chopped peanuts if desired.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas. Use high-quality peanut butter for the richest flavor.