Chicken Peanut Curry

Ingredients · 4 servings

• 400 gCoconut milk
• 50 gRed curry paste
• 120 gCreamy peanut butter
• 20 gSugar
• 30 gFish sauce
• 600 gChicken breasts
• 10 gGarlic
• 150 gOnion
• 8 gCornstarch
• 5 gSalt
• 800 gCooked rice (optional)

Equipment

stovetop, chef knife, cutting board, saucepan, serving spoon, skillet, whisk, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients, chop the onion, mince the garlic, cut the chicken breasts into bite-size pieces, and set out a saucepan and skillet. · 5 min

   What to look for: gentle bubbles forming

2. 2
   Heat curry sauce

   Heat coconut milk, red curry paste, creamy peanut butter, sugar, and fish sauce in a saucepan over medium heat, stirring until just starting to gently bubble. · 8 min

   What to look for: smooth and lightly bubbling

3. 3
   Thicken sauce

   Remove the saucepan from the heat, let the sauce cool slightly, then whisk in the cornstarch until fully dissolved and thickened. · 5 min

   What to look for: slightly thicker and glossy

4. 4
   Cook aromatics

   Stir-fry the chopped onion and minced garlic in a skillet over medium heat until softened and fragrant. · 5 min

   What to look for: soft and fragrant

5. 5
   Cook chicken

   Add the chicken pieces and salt to the skillet and stir-fry over medium-high heat until the chicken is cooked through. · 8 min

   When it is done: Chicken reaches 74°C internally and shows no pink in the center.

6. 6
   Combine and serve

   Pour the peanut curry sauce into the skillet, heat gently until warmed through, then spoon the chicken peanut curry over rice and serve. · 4 min

   What to look for: sauce coats the chicken evenly