Description
A flavorful Thai Peanut Curry that combines creamy coconut milk, savory peanut butter, and zesty lime, perfect for busy weeknights or leisurely gatherings.
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 or 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
- In a large skillet or pot, heat the oil over medium-high heat.
- Add the diced onions, chopped carrots, and chopped potatoes. Sauté for 4-5 minutes until the vegetables start to soften.
- Next, add the cubed chicken, ground ginger, minced garlic, and red curry paste. Mix well to combine, and sauté for another couple of minutes.
- Stir in the coconut milk, allowing the mixture to meld together beautifully.
- Simmer over medium-low heat for 10 minutes, or until the carrots and potatoes become tender.
- Stir in the peanut butter, brown sugar, soy sauce, and lime juice. Cook for an additional 4-5 minutes to allow the flavors to deepen.
- Serve over rice, garnished with chopped peanuts for added crunch.
Notes
Chop vegetables uniformly for even cooking and adjust red curry paste to your spice preference. Taste as it simmers to fine-tune flavors.