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.

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Prep Time 15

Cook Time 20

Servings 4

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.