Creamy Thai Peanut Chicken Curry: Your New Indulgent Favorite
Experience the delightful flavors of Thai Peanut Chicken Curry, a creamy and flexible dish that captivates every palate.
Equipment
- large skillet
- whisk
Ingredients
For the Chicken
- 1 pound Chicken Breast can substitute with tofu or chickpeas
For the Sauce
- 1 can Coconut Milk full-fat for creaminess
- 1/3 cup Peanut Butter natural for a healthier option
- 3 tablespoons Soy Sauce tamari works for gluten-free
- 2 tablespoons Lime Juice freshly squeezed for best taste
For the Aromatics
- 3 cloves Garlic minced
- 1 tablespoon Ginger freshly grated
For the Veggies
- 1 cup Bell Peppers can substitute with snap peas
- 1 cup Carrots can use zucchini as alternative
Instructions
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the chicken pieces to the skillet and cook for about 5-7 minutes until golden brown.
- Stir in the minced garlic and freshly grated ginger, cooking for about 1 minute until fragrant.
- Pour in the coconut milk, peanut butter, soy sauce, and lime juice, whisking until smooth.
- Gently fold in the bell peppers and carrots, allowing to simmer for 5-10 minutes until tender.
- Plate your curry over fluffy jasmine rice or rice noodles and squeeze in more lime juice.
Notes
Top with freshly chopped cilantro for added flavor and color.