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Peanut Curried Chicken

This flavourful dish will have you lining up for seconds.

A friendly reminder that you need at least 2 hours of marinating time.

If you're well prepared, you can marinade the chicken before leaving in the morning and prepare your dish when you get home.

Should be ready in about 45 minutes!

Enjoy!

Serves 4-6 people

Marinade

4 tbsp canned coconut milk

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp peanut butter

1 tbsp brown sugar

1 tbsp red curry paste

4 chicken breasts, sliced into 1 inch strips

Sauce

1 tbsp oil or ghee

1 onion, finely chopped

1 tbsp fresh ginger, grated or 1 tsp of powdered ginger

2 cloves garlic, crushed

The remainder of the can of coconut milk used for the marinade

1/4 cup peanut butter

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

1 tbsp red curry paste

1-2 tbsp fresh lime juice

5 cups of vegetables of choice

2 cups cooked basmati rice

chopped fresh cilantro

sriracha (optional)

Directions

To make the marinade, combine all of the marinade ingredients, except for the chicken and mix well until you reach a creamy consistency. Add the marinade to the chicken in a large bowl. Cover and refrigerate for at least 2 hours or overnight.

Remove the chicken from the bowl and arrange the strips evenly on a large parchment paper lined baking sheet. Bake in a preheated 375 degree oven for 35 - 45 minutes until the chicken is thoroughly cooked.

While the chicken is baking in the oven, heat the oil in a large skillet. Add the onion and fry on medium low heat until the onion is translucent. Add the garlic and fresh ginger and cook for an addition 2 minutes being careful not to burn the garlic.

Add the remainder of the ingredients except for the lime juice and the vegetables and blend well.

Once the chicken is cooked, remove from the oven and add to the sauce. Add lime juice and blend well.

Add the vegetables stirring to coat the vegetables evenly, cover and cook for an additional 5 minutes until the vegetables are cooked to your liking.

Place a serving of rice on a plate and top with the peanut curried chicken.

Sprinkle cilantro and sriracha over the curry (optional)

Enjoy!

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