Please visit my new blog for my latest version of Thai Peanut Curry Chicken! http://elizabethshome.com/thai-peanut-curry-chicken/
One of my husbands go-to dishes at our favorite Thai place is a chicken curry peanut dish. To surprise him one night, I thought it’d be very fun to see if I could come up with something as good as that one, or even better. And the verdict was, yes! He was so impressed by my new recipe that his craving for his favorite restaurant might now have to be met at home. Even our two-year-old loved this!
Time: 40 minutes
- 2 (15 ounce) cans light coconut milk (not sweetened)
- 2 tablespoons red curry paste (more to taste)
- 1/4 cup natural creamy peanut butter
- 4 teaspoons sugar
- 4 teaspoons fish sauce
- 4 chicken breasts, sliced very thin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 onion, chopped
- 2 to 3 teaspoons cornstarch
- 1 (8 ounce) can sliced water chestnuts
- 1 (8 ounce) can sliced bamboo shoots
- 1 (15 ounce) can baby corn spears (cut into 1/2 inch pieces)
- Salt and pepper to taste
- Slice chicken breasts very very thin. Put in bowl and toss generously with salt and pepper and let sit at room temperature for about 30 minutes.
In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil. Set aside and cool for a few minutes, then whisk in the cornstarch to thicken.
In a large frying pan, heat oil until hot, then add the onion and garlic and cook until slightly softened, 1 to 2 minutes. Add the chicken and stir-fry until it is cooked through.
Then add the water chestnuts, bamboo shoots and baby corn to the chicken mixture. Add the sauce and stir, and heat for a few minutes until hot. Serve over rice and enjoy.