Get ready to embark on a culinary adventure that will transform your ordinary dinner into an extraordinary feast! This Thai Peanut Chicken Curry is not just a meal; it's a symphony of flavors that combines creamy coconut milk, rich peanut butter, and zesty spices into a dish that will make your family and friends beg for seconds. With just 45 minutes from start to finish, you'll create a restaurant-quality meal that looks and tastes like it took hours to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 1/2 cup peanut butter
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 cups jasmine rice
- 2 cups water
- Fresh cilantro for garnish
Instructions
- Prepare the sticky rice by rinsing jasmine rice thoroughly under cold water until the water runs clear. Drain well.
- In a rice cooker or medium saucepan, combine the rinsed rice with 2 cups of water. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
- While the rice is cooking, cut chicken breast into 1-inch cubes, ensuring they are uniform in size for even cooking.
- In a large skillet or wok, heat a small amount of oil over medium-high heat. Add the cubed chicken and cook for 5-6 minutes, stirring occasionally, until chicken is golden brown and nearly cooked through.
- Reduce heat to medium and add red curry paste to the skillet. Stir and cook for 1-2 minutes to release the aromatic spices.
- Pour in the coconut milk, peanut butter, soy sauce, and lime juice. Whisk the ingredients together until the sauce is smooth and well combined.
- Simmer the curry sauce with chicken for 10-12 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
- Once the rice is done, fluff it with a fork and let it rest, covered, for 5 minutes.
- Taste the curry and adjust seasoning with additional salt, lime juice, or curry paste if needed.
- Serve the peanut chicken curry over the sticky rice, garnishing generously with fresh chopped cilantro.
- For added texture and flavor, optionally sprinkle some chopped peanuts or green onions on top before serving.
Tips
- Rice Perfection: Always rinse your jasmine rice thoroughly to remove excess starch, ensuring fluffy and separate grains.
- Chicken Cutting Technique: Cut chicken into uniform 1-inch cubes to guarantee even cooking and consistent texture.
- Spice Control: Start with the recommended amount of red curry paste, but feel free to adjust according to your heat preference.
- Sauce Consistency: Whisk the coconut milk and peanut butter thoroughly to prevent lumps and create a smooth, creamy sauce.
- Flavor Enhancers: Don't skip the lime juice - it adds a bright, fresh note that balances the rich, creamy curry.
- Garnish Generously: Fresh cilantro isn't just decoration; it adds a burst of freshness that elevates the entire dish.
- Make-Ahead Friendly: This curry tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 45g
Protein: 38g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 95mg
