Thai Red Chicken & Peanut Curry

Enjoy the delicious flavours of this Chicken & Peanut Thai Curry – a delightful family-friendly weeknight sensation made with tender chicken, creamy coconut milk, Shemin’s Award Winning Thai Red Curry Paste, and the richness of peanut butter.

Facebook

Twitter

Ingredients

1 tbsp coconut oil
1 onion, diced
400ml coconut milk or reduced-fat coconut milk
200ml chicken stock
1 tbsp soy sauce
100g Shemin’s Thai Red Curry Paste (you can also use Shemin’s Thai Green)
2 tbsp unsweetened peanut butter
650g chicken thigh or breast fillets, skinned and thinly sliced
150g fine green beans, cut in half
1 lime
1 tbsp brown sugar, to taste
small bunch of fresh coriander, to serve (optional)

Method

Heat a pan over a medium heat and add the coconut oil. Fry the onions for about 5 minutes or until softened. Add in the coconut milk, stock, soy sauce, Shemin’s Thai Red Curry Paste and peanut butter and bring to a gentle simmer.
Add the slices of chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for a further 5 minutes. Add a good squeeze of lime juice and sugar to taste, to balance the flavours of the dish.
Stir in some fresh coriander, if using, then serve with basmati rice.

Serves 4