Description
A fast and flavorful Thai-style chicken curry with a creamy coconut sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 tbsp oil
- 3 breasts chicken, cut into bite-size chunks
- Pinch salt
- Pinch pepper
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger paste
- 2 tbsp panang curry paste
- 2 tbsp peanut butter
- 240 ml chicken stock
- 400 ml full-fat coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp light brown sugar
- 10 Thai basil leaves
- 1 tbsp cornflour mixed with 3 tbsp cold water
- Boiled rice (long grain or jasmine) for serving
- 2 tbsp chopped unsalted peanuts for topping
- 2 spring onions, chopped
- 8–12 Thai basil leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Cook the onion until soft.
- Add garlic and ginger and stir for a minute.
- Mix in the curry paste to coat the aromatics.
- Add chicken and brown briefly.
- Pour in stock and coconut milk and bring to a low simmer.
- Stir in peanut butter and sugar until smooth.
- Add fish sauce and lime juice to taste.
- Use the cornflour slurry for a thicker sauce.
- Finish with basil, spring onions, and peanuts for texture.
Notes
This dish is great for leftovers and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg