Chicken with Curry Peanut Sauce
Submitted by bobnanski
Stir-fry chicken in red curry paste and coconut cream spiked with peanuts and fish sauce for a Thai-inspired dish that’s creamy, spicy, and ready in 20 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThis curry packs restaurant flavor into a weeknight timeline.
Bite-sized chicken thighs get a quick sear, then simmer in thick coconut cream enriched with red curry paste, chopped peanuts, and a hit of fish sauce for serious umami depth.
Fresh basil stirred in at the end adds brightness that cuts through all that richness.
Pro Tips
- Coconut cream (the thick stuff) creates a richer sauce than coconut milk
- Adjust curry paste to your heat tolerance, start with less if you’re cautious
- Serve over jasmine rice to soak up every drop of that luscious sauce
Ingredients
Directions
PREHEAT WOK OVER MEDIUM-HIGH HEAT.
Add oil. When hot, add chicken; stir-fry until lightly browned.
Remove to a bowl; set aside. Add garlic to wok and lightly brown.
Reduce heat and add curry paste; fry gently, stirring for 1 minute.
Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
Add fish sauce, palm sugar, lime leaves and the reserved chicken.
Simmer together for 3 minutes or until chicken is done.
Add the basil leaves; stir together for 30 seconds.
Serve hot, garnished with mint leaves and red chile slivers.
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