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Prep time
5 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Juicy chicken fillets coated in a Thai red curry peanut sauce, served in a bowl with jasmine rice and crisp veggies. A scattering of thinly sliced scallions, fresh cilantro and chopped roasted cashews add a bright punctuation to this kicky dish. A delicious meal you may just start making every week.
This recipe holds some of the best flavors: a rich peanut sauce, enlivened with scallions, ginger, lots of garlic, coconut milk and of course red curry paste. It’s creamy, a little spicy and very hearty and savory. You can dig into these flavors after about 30 minutes of cooking.
First we whisk the peanut sauce together and marinade the chicken in this flavor bomb before being cooked. Then we sauté the garlic with ginger, simmer the sauce and add the chicken to hang out in all those flavors and continue to cook for a couple minutes. The result is a deeply flavorful dish with super-juicy chicken breasts.
You can mix the recipe up a little if you want to. For example, you can use chicken thighs instead of chicken breast. Or chopped peanuts instead of cashews. Serve with cucumber, roasted broccoli or green beans. Swap out the rice for naan. Whatever you do, just make sure to garnish with plenty of scallions, nuts, cilantro and some extra chili flakes. —Anna Chwistek | Serving Dumplings
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Ingredients
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2
chicken breasts
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250 milliliters
(1 cup) unsweetened coconut milk
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100 grams
(1/4 cup + 2 tbsp) natural peanut butter
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juice from 1/2 lime
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1 tablespoon
sesame oil
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1/2 teaspoon
turmeric
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3 tablespoons
peanut oil
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120 milliliters
(1/2 cup) unsalted chicken stock
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toasted cashew nuts, or peanuts, for serving
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chopped scallions, for serving
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jasmine rice or naan, for serving
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1 tablespoon
fish sauce
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2 tablespoons
Thai red curry paste
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1 teaspoon
honey
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4
garlic cloves, minced
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1 tablespoon
grated ginger
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1 teaspoon
each: ground cumin, ground coriander, crushed red pepper flakes
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2 tablespoons
soy sauce
Directions
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In a large bowl, combine coconut milk, peanut butter, soy sauce, fish sauce, red curry paste, turmeric, sesame oil, honey and lime juice.
Add chicken breasts to the mixture, coating both sides. Set aside.
In the meantime, mince the garlic and grate the ginger.
Cook the rice, if using.
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Heat the oil in a skillet, add chicken breasts. Cook the chicken over medium heat, for 4-5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
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Add garlic, ginger, cumin, chili flakes and coriander to the same skillet. Sauté over low heat, for 2 minutes or until soft. Add peanut sauce and bring to a boil. Add chicken stock, simmer for 5 minutes or until slightly thickened. Add more chicken stock if the sauce is too thick.
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Place the chicken back into the skillet. Allow to simmer until the chicken is heated through, 2-3 minutes.
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Serve with rice or naan. Top with cashews, scallions, fresh cilantro and some extra crushed chili flakes. Enjoy!
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