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Creamy Peanut Butter Chicken Curry with Coconut Rice Recipe

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This creamy peanut butter chicken curry paired with fragrant coconut rice is a delightful dish that warms the soul. It’s easy to prepare and perfect for a cozy dinner with friends or a quick family meal.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to taste)
  • 1 can (14 oz or 400 ml) coconut milk
  • 1/2 cup (125 g) creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup (150 g) snap peas or green beans, trimmed
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1 cup (200 g) jasmine rice
  • 1 can (14 oz or 400 ml) coconut milk
  • 1 cup (240 ml) water
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and lightly golden.
  2. Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until aromatic.
  3. Add the chicken pieces to the pan and cook for 5-7 minutes until golden brown on all sides. Be careful not to overcook to keep them tender.
  4. Stir in 2 tablespoons of red curry paste and sauté for 1 minute to release the flavors.
  5. Pour the coconut milk into the pan and stir in the peanut butter. Let the curry simmer on low heat for 10-15 minutes until the chicken is cooked through and the sauce thickens.
  6. Add the soy sauce, lime juice, and brown sugar. Stir well and let the curry simmer for another 5 minutes.
  7. Meanwhile, cook the jasmine rice. In a pot, combine 1 cup of rice, 1 can of coconut milk, 1 cup of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat, cover, and let it simmer for 15 minutes until cooked.
  8. Add the sliced bell pepper and snap peas or green beans to the curry and cook for 3-4 minutes until crisp-tender.
  9. Season the curry with salt and pepper to taste and serve with fresh cilantro and lime wedges. Serve the coconut rice alongside the curry.

Nutrition

Keywords: Be sure to adjust the red curry paste to your taste, as its spiciness can vary by brand. You can also substitute chicken with shrimp or tofu for a vegetarian option.

Find it online: https://cinnamonbelle.com/cremiges-erdnussbutter-huhnchen-curry-mit-kokosreis-rezept/