Peanut Chicken and Vegetable Curry

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 

Red Rice

Red rice is gluten free and packed with fibre, vitamins... B vitamins... and minerals. It is a healthier choice and this colourful grain gives another option for a complex carbohydrate. It has a nutty earthy taste however when blended with a sauce it virtually goes undetected. It is definitely worth a try.  

The rice itself is a gorgeous auburn colour and the scent from the package is truly a unique one. Nutty... earthy... flowery. On the package it states that a portion from the sales of every Wild Tusker product will be donated to the Elephant Orphanage in Pinnawala, Sri Lanka. For more information about Wild Tusker click *here*

I made a tangy Mexican chicken and red rice dish which was then placed into ancient grain with chia tortillas with all the trimmings; guacamole, sour cream, cheese, and veggies to make soft tortillas wraps, that were served with a side salad. They were so delicious! There was enough leftover to make a sort of Sloppy Joes on sourdough buns the next night for dinner. 

Hope everyone had a good weekend and is getting on with their week. - JD