This recipe is absolutely delicious! Chicken and vegetables are smothered in a creamy coconut peanutty sauce and serving it with a combination of red and brown rice reinforces the nutty flavour.
Peanut Chicken and Vegetable Curry
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2 tablespoons vegetable oil
1 lbs. (500g) skinless, boneless chicken breasts or thighs
3 tablespoons mild or medium curry paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup peanut butter, smooth or crunchy
1 can (14oz/400ml) coconut milk
1 bag (500g) mixed frozen vegetables
1 can (14oz/400ml) diced tomatoes
Plus:
cooked brown rice
fresh chopped cilantro
chopped unsalted peanuts
Heat oil the vegetable oil in a frying pan or wok over medium heat. Add the chicken, curry paste, salt, and pepper and sauté for about 8 to 10 minutes or until nicely brown.
In a large bowl whisk together the peanut butter and coconut milk. Add to the curry chicken mixture and stir to coat. Stir in the frozen vegetables and diced tomatoes. Bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until chicken is cooked all the way through and the sauce has thickened. Serve over cooked brown rice and top with the fresh cilantro and chopped peanuts.
Notes: To make this nut free, try soy nut butter or pea butter to replace the peanut butter. Frozen vegetables are great if you are pressed for time however fresh vegetables may be used.
Hope everyone had a wonderful weekend! - JD