CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
SPICY THAI PEANUT CHICKEN CURRY
This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.
Provided by HeidiSue
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
- Add the chicken and cook through.
- Add coconut milk, fish sauce, brown sugar and peanut butter.
- Simmer about 10 minutes.
- Serve over steamed Jasmine rice.
- Top with fresh lime juice and crushed peanuts.
- Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.
Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5
PEANUT BUTTER CHICKEN CURRY
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
More about "thai peanut chicken curry recipes"
THAI PEANUT CURRY WITH CHICKEN - BITES OF BERI
From bitesofberi.com
4.9/5 (27)Total Time 35 minsCategory Main CourseCalories 493 per serving
- Add the avocado oil to a pot and preheat the pot over medium heat. Prepare the ingredients by washing and chopping them.
- First, add the onion, garlic, ginger and chicken breast chunks to the pot and sauté them shortly until the chicken breast has some color. Don't cook the chicken breast through at this point as it will stay in the pot and might become dry if seared for too long.
- Then, add the carrot to the pot and sauté until they have slightly softened. Next, add the red bell pepper and zucchini to the pot and stir everything.
- Add all of the peanut curry sauce ingredients to the pot. Cover the pot with the lid, reduce the heat and let the peanut curry simmer for approx. 10 minutes or until the vegetables are soft enough. Add salt and pepper to taste. Enjoy!
THAI PEANUT CURRY (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (57)Calories 496 per servingCategory Curry
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
- Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
- Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
THAI CHICKEN PEANUT CURRY - LOVE IN MY OVEN
From loveinmyoven.com
5/5 (2)Category CurriesCuisine ThaiTotal Time 30 mins
- Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.
- Combine the curry paste and peanut butter, and add to the pan. Fry for 1 minute, stirring continuously. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Simmer for 12-15 minutes, continuing to stir every few minutes.
- Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Stir in the lime juice.
THAI PEANUT CURRY CHICKEN RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
THAI PEANUT CHICKEN CURRY {20 MINUTES}| SHUNAGY'S …
From shuangyskitchensink.com
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
THAI PEANUT CURRY RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
10 BEST THAI PEANUT BUTTER CHICKEN CURRY RECIPES
From yummly.com
12 MINUTE THAI CHICKEN PEANUT NOODLES (MINCE) - RECIPETIN EATS
From recipetineats.com
SLOW COOKER THAI PEANUT CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
SPICY CHICKEN AND PEANUT THAI RED CURRY RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THAI GREEN STYLE CHICKEN CURRY RECIPE | HELLOFRESH
From hellofresh.co.uk
THAI PEANUT CHICKEN - THE DARING GOURMET
From daringgourmet.com
HEALTHY THAI CHICKEN SALAD (AUTHENTIC PEANUT DRESSING RECIPE)
From mykitchenescapades.com
THAI CHICKEN SATAY & CUCUMBER SALAD — ASKEW'S
From askewsfoods.com
THAI CHICKEN WRAPS RECIPE: HOW TO MAKE IT
From tasteofspoons.net-freaks.com
THAI PEANUT CURRY RECIPE » LEELALICIOUS
From leelalicious.com
THAI PEANUT CURRY RECIPE - URBAN BLISS LIFE - FOOD, WINE, TRAVEL
From urbanblisslife.com
21 EASY AND TASTY THAI CHICKEN SATAY RECIPES BY HOME COOKS
From cookpad.com
CHICKEN SATAY & PEANUT CURRY NOODLES - MEATLESS FARM
From meatlessfarm.com
30 MINUTE COCONUT CURRY NOODLE SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
THAI PEANUT CHICKEN CURRY RECIPE WITH JIF™ PEANUT POWDER # ...
From smartfundiy.com
WEEKNIGHT THAI PEANUT CHICKEN WITH SPICY LIME MANGO.
From halfbakedharvest.com
CLAY POT SLOW COOKER THAI CURRY COCONUT CHICKEN RECIPES
From nyamaneilang.coolfire25.com
THAI RED CURRY CHICKEN - RECIPE52.COM
From recipe52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love