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Peanut Butter Chicken Curry | DonalSkehan.com
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Peanut Butter Chicken Curry

September 07

I’ve suggested chicken thighs here but pork loin fillet cut into thin medallions works a treat also. If you have it, a squeeze of lime juice and some coriander leaves is a lovely way to finish the dish at the table. 

  • serves Serves 4
  • time 30mins

Method

  1. 1. Heat the oil in a large wok or pan over a high heat, add the chicken pieces and fry till evenly browned. Add the garlic, ginger, chilli flakes, new potatoes and toss well.
  2. 2. Blend the peanut butter, soy sauce, sugar, fish sauce and coconut milk together in a bowl and pour into the wok. Bring to the boil then reduce to a simmer and cook gently, bubbling, for approximately 15 minutes until the sauce is reduced and the potatoes are fork tender.
  3. 3. Serve with a scattering of the sliced spring onions & rice if you want to bulk up the recipe.

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Ingredients

2 tbsp groundnut or vegetable oil 

4 skinless, boneless chicken thighs, cut into bite sized pieces

2 garlic cloves, thinly sliced 

3 cm piece of fresh ginger, peeled and grated 

Good pinch chilli flakes 

10oz new potatoes, sliced into rounds

2 tbsp crunchy peanut butter 

3 tbsp soy sauce 

2 tsp soft light brown sugar

2 tsp fish sauce 

14 fl oz tin coconut milk

Spring onion, finely sliced, to serve

Basmati rice, to serve (optional)

2 tbsp groundnut or vegetable oil 

4 skinless, boneless chicken thighs, cut into bite sized pieces

2 garlic cloves, thinly sliced 

3 cm piece of fresh ginger, peeled and grated 

Good pinch chilli flakes 

300g new potatoes, sliced into rounds

2 tbsp crunchy peanut butter 

3 tbsp soy sauce 

2 tsp soft light brown sugar

2 tsp fish sauce 

400ml tin coconut milk

Spring onion, finely sliced, to serve

Basmati rice, to serve (optional)

You'll Need

Large wok or pan