Chicken and Vegetable Peanut Curry

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Thai food is so yummy. When I saw this recipe online it looked so good, I had to try it! I added a lot of vegetables to the original recipe and made a few changes to the sauce. The original had twice the coconut milk and used fish sauce instead of soy sauce, for instance. I abhor fish sauce so that had to go! Soy sauce is very good in sauces like this though. Of course you can use your own combination and amount of vegetables that you like. I also thought the sauce was too mild for me. I had to use a lot of it to taste the flavors over the veggies. However, with these changes it is much better. It has more of a kick and less sugar but still creamy and delicious. I liked this recipe a lot but I must admit that Chicken with Spicy Peanut Sauce is still my favorite! (Just don’t judge it by the picture…I was the unfortunate photographer for that one so I take all the blame! It’s much better than it looks!) Try them both and let me know what you think…
Chicken and Vegetable Peanut Curry
submitted by Brittany

1 can coconut milk
2 tablespoons red curry paste
2 tablespoons creamy peanut butter
2 teaspoons sugar
4 teaspoons soy sauce
cornstarch

1 tablespoon minced garlic
1 onion, chopped
2 cups bok choy, chopped
1 cup broccoli, chopped
3/4 cup carrots, chopped thinly
1 cup fresh mushrooms, quartered
2 chicken breasts
salt

1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and soy sauce until they come to a very small boil. Set aside and cool adding cornstarch to thicken.
2. While the sauce is cooling, stir fry onion, garlic, bok choy, broccoli, carrots and mushrooms (or your own favorite mix of veggies) until onion is transparent and veggies are barely tender. You may want to add them in the order that you like them to be done. For instance I add carrots and mushrooms first since I like them more done than broccoli, etc. Cut up chicken into small pieces and stir fry with the veggies until chicken is cooked through.
3. Combine the garlic, onion and chicken with the sauce and heat.
4. Spoon the chicken peanut curry over rice and enjoy.

Comments

  1. Lara says

    I'm loving this combination of ingredients. Surprisingly my family really likes thai style food and I think would really enjoy this!

  2. Melanie Anne says

    I am going to have to make this. It looks so good and i love that it has so many healthfull vegetables in it. Thanks Britt!!

  3. Allison says

    Hey. This looks delicious and i can't wait to make it but in the directions it says to add the fish says but i don't see a measurement in the ingredients. Maybe i'm blind but if not can you let me know how much to put in. Thanks.

  4. Erin says

    Hey Allison, I just saw your question and thought I might answer for Britt. In her description she said, "The original recipe had twice the coconut milk and used fish sauce instead of soy sauce."
    So it looks like it could be 4 tsp fish sauce (as the original was) OR 4 tsp soy sauce (Brittany's version).

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