Thai chicken peanut curry

I had been dying to try out my new Thai cookbook since moving to Colorado, and had a craving for it all week. I looked through it yesterday, and found a recipe for Peanut Chicken Curry for which I had all the ingredients but a few. So I went to the store on the way home from class to pick up those things and whipped up a surprisingly easy and oh-so-tasty dinner!
2 boneless, skinless chicken breasts, diced
1/2 red onion, diced
1 can coconut milk
1/2 cup chicken broth
1 tbsp oil
1 tbsp diced garlic
2 tbsp curry paste
1/4 cup soy sauce
1/4 cup crushed peanuts
1/2 small cucumber, peeled and seeded
3 tbsp lime juice
1 tbsp brown sugar
2 tbsp lime juice
1/4 cup green onion
1 cup rice
1 cup chicken stock
Cilantro, if you can find it. King Soopers didn’t have any. 🙁
Step 1: Dice the onion small, cook in a frying pan with 1 tbsp oil for 1-2 minutes. Add coconut milk and chicken stock. Simmer 2 minutes.

 Step 2: Dice up the chicken.

 Add diced chicken, garlic and curry paste. Bring to a boil and simmer about 10 minutes.

 Step 3: Cut up pineapple, cucumber and crush peanuts. Meanwhile, boil or microwave the cup of rice in chicken stock.

 Step 4: Once chicken is cooked through, add pineapple, cucumber, lime juice, soy sauce, sugar and peanuts. Simmer 1-2 minutes and serve immediately.

 Step 5: To cooked rice, add lime juice and onions (or cilantro) and fluff.

Cilantro would definitely kick the rice up a notch, but no complaints here! Sure cucumber, chicken and pineapple seems like a weird combo, but it really is delicious! Sweet but complex, the flavor is fantastic! The original recipe calls for fish sauce, lemongrass and lime leaves too, but I don’t think the taste suffers at all by omitting them. Prep took about 15 minutes, cooking took less than 30. Totally worth it!

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