Thai Peanut Curry

By kishthecook

Simple and delicious. Works with either chicken or pork. Serve with coconut jasmine rice or thin noodles. Thai cucumber salad also goes really well with this dish.

Ingredients

• 1 TBS peanut oil
• dash of sesame oil
• 4 green onion stalks, sliced thin plus more for garnish
• 1 red bell pepper sliced
• 1 carrot, sliced thin
• 1 TBS garlic ginger paste
• 1 lb lean pok or chicken breast cut into bite size pieces
• handful of cilantro chopped
• 1 lime zested and juiced
• 4 TBS Thai red curry paste
• 4 TBS good peanut butter
• 1 TBS brown sugar
• 1 TBS soy sauce
• 1 can coconut milk
• chicken broth (about 1/2 can..use the coconut milk can to measure)
• water, sherry or broth to deglaze
• salt and pepper to taste
• cilantro, mint and fresh red chilies sliced for garnish as desired

Details

Adapted from bbcgoodfood.com

Preparation

Step 1

Heat peanut and sesame oils in large saute pan or wok. Add the chicken or pork and cook 3-4 minutes until starting to brown. Remove to a dish. Add more oil if needed and heat briefly, add the onion, carrot and bell pepper, saute for 1 minute, add the meat and any juices back into the pan and stir, scraping pan for bits. Deglaze pan with a dash of water, broth or sherry. Stir in the ginger/garlic paste. Cook for 1 minute. Stir in the curry paste and peanut butter. Add the sugar, soy sauce and coconut milk and the 1/2 can of chicken broth. Stir all together. Place lid on pan and simmer (low heat) 15 minutes until chicken or pork is cooked through stirrring occasionally. Remove lid add lime juice and zest, cilantro and salt to taste. Let simmer with lid off until slighlty thickened. Serve garnished with chopped cilantro, crushed peanuts and fresh sliced red chilies as desired.