Peanut Chicken
Peanut Chicken
I make my peanut chicken recipe with coconut milk, red curry paste, and peanuts. I find that using whole peanuts instead of peanut butter makes a noticeable difference in the flavor.
Ingredients
- 600 ml coconut milk
- 3 tbsp red curry paste
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 stalks lemongrass
- 500 g chicken breast, thinly sliced
- ⅔ cup unsalted peanuts
- 2 hot red chili peppers, sliced diagonally
- 5 kaffir lime leaves
- Thai basil optional
Instructions
- In a wok, heat half of the coconut milk and add the red curry paste, lemongrass, the remaining coconut milk, fish sauce, and brown sugar.
- Stir in the remaining coconut milk and bring to a boil.
- Meanwhile, finely slice the kaffir lime leaves into thin strips.
- Finely chop the peanuts in a food processor.
- Add the chicken, chopped peanuts, and kaffir lime leaves to the wok. Cook for about 10 minutes, stirring occasionally.
- Then add the chili peppers.
- Serve hot with rice.
Peanut Chicken
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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