Sometimes the best kind of take out food is the kind you make at home. When you make it yourself, you control all of the ingredients and you can feel good about serving it to your family.
In recent years, I have become enamored with coconut curry and also Thai peanut sauce. I decided to try to make my own concoction that combines these two exotic flavors.
In the world of curry paste there is red and green. Of the two, green is hotter and uses fresh chilies, while the red variety uses dried red chilies that are not as spicy. This recipe calls for red curry paste because it works so well with peanut butter. If you prefer your curry to be a little hotter, use more red curry paste or try the green. Red pepper flakes can also add a little heat.
When making the sauce, keep in mind that as it thickens, the flavors will concentrate and become stronger. If you love a strong peanut flavor, go ahead and use the 8 tablespoons of peanut butter. If you want a milder peanut flavor use 6 tablespoons. You can always add more, but you can’t remove it once it’s there.
Jasmine rice compliments this dish beautifully. The delicious, aromatic, long grain rice is primarily grown in Thailand. Brown rice, basmati and even plain white rice would work well with this wonderful curry.
Peanut Coconut Curry Chicken with Jasmine Rice
- 6-8 tablespoons creamy peanut butter
- 1 (14 oz.) can coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- Juice of 1/2 a lime
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 6 oz. fresh sugar snap peas
- Hot cooked jasmine rice
- 1 bunch green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
In a large bowl, combine peanut butter and coconut milk whisk until smooth. Whisk in the curry paste, brown sugar, lime juice, soy sauce and sesame oil. Set aside.
Salt and pepper the chicken pieces. Heat a large skillet over medium high heat. Once the skillet is hot, add the oil. Brown the chicken and then add the red and green bell peppers and the sugar snap peas. Sauté for about a minute. Add the reserved sauce and bring to a boil. Reduce heat and simmer for 5 minutes or until sauce has thickened, chicken is done and veggies are tender-crisp. Serve over hot jasmine rice and garnish with chopped green onion, cilantro and peanuts.
Makes 4 servings
If you’d rather eat out…
Pei Wei Asian Diner, located at 4609 West Kenosha here in Broken Arrow has a fabulous coconut curry as well as many other Asian specialties.