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Peanut chicken coconut curry recipe
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Quick and creamy curry ready in just 10 minutes for a perfect weeknight meal.
Ingredients:
  • 1 brown onion
  • 55g (1/3 cup) unsalted roasted peanuts
  • 1 long fresh red chilli
  • 9.20 gm olive oil
  • 450g pkt microwave long-grain rice
  • 28.00 gm red curry paste
  • 270g can coconut cream
  • 250ml (1 cup) Chicken Style Liquid Stock
  • 130g (1/2 cup) Crunchy Peanut Butter
  • 500g bought diced chicken breast
  • 140g (1 cup) pre-shredded carrot
  • 100g baby spinach Lime wedges, to serve (optional)
Instructions:
  • Preheat a large deep frying pan over medium-high heat.
  • Prepare the onion into wedges, coarsely chop the peanuts, and thinly slice the chili while heating the pan.
  • Sauté the onion in oil in the pan, stirring occasionally, until it softens slightly, about 1 minute.
  • Simmer the rice according to the package instructions.
  • Heat a pan and add the aromatic curry paste, stirring constantly for 30 seconds. Then, mix in luxurious coconut cream, flavorful stock, and creamy peanut butter. Gently add the chicken and lower the heat to a simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is perfectly cooked.
  • Ladle the fragrant chicken curry and rice into individual serving bowls. Sprinkle with vibrant carrot, fresh spinach, crunchy peanuts, and a touch of fiery chili. Accompany with tangy lime wedges, if desired, for an extra burst of flavor.

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