Chicken with Peanut Curry Sauce

By Foodiewife

Ingredients

• Ingredients:
• 3 tablespoons vegetable or canola oil
• 1 1/2 pounds boneless skinless chicken breast or thighs, cut in 1-inch pieces
• 1 tablespoon cornstarch
• Salt and pepper
• 1 medium sweet onion, sliced thinly
• 8 ounces fresh green beans cut into 1-inch pieces
• 1 large red bell pepper, sliced into thin strips
• 3-4 cloves garlic minced
• 4-5 scallions, thinly sliced
• For sauce:
• 2 heaping tablespoons Thai red curry paste
• 1 1/2 cups coconut milk
• 1/2 cup low sodium chicken broth,
• 1/3 cup chunky peanut butter
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• Lime wedges for garnishing
• Cilantro sprigs for garnishing

Details

Adapted from stickygooeycreamychewy.com

Preparation

Step 1

1. Toss chicken and cornstarch together in a bowl until well mixed. Season with salt and pepper. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add chicken sauté until lightly browned, about 3-4 minutes. Remove to another container and set aside.

2. Add onion, pepper strips and green beans and sauté until tender, about 5 minutes. Add garlic and continue cooking for another 2 minutes. Remove to the same container as the chicken.

3. Make the peanut curry sauce. In a medium mixing bowl, whisk together all sauce ingredients except curry paste.until smooth. Heat remaining tablespoon of oil in the frying pan and add curry paste, smushing it into the oil. Cook curry paste for about 1 minute, until fragrant. Add the rest of the sauce ingredients into the pan, mix well and bring to a boil. Add the chicken and vegetables and stir to combine. Reduce heat and simmer, stirring occasionally until sauce thickens slightly, about 6 to 8 minutes. Serve over steamed rice.

Serves 4.