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Donal Skehan
Thai Red Peanut Butter Curry | DonalSkehan.com
  • main-meals

Thai Red Peanut Butter Curry

November 29

A jar of peanut butter and a splodge of Thai red curry paste and you have the making of a rocking little supper full of flavour. 

  • serves Serves 4
  • time 40mins

Method

  1. 1. Heat the groundnut oil in a saute pan or wok over a medium to high heat and fry the spring onion, ginger and garlic for 2 minutes. Add the curry paste and fry for a minute before adding the peanut butter, stirring till smooth.
  2. 2. Turn the heat down to medium and add the sweet potato and a small splash of water and cook for 3-4 minutes then add the chicken, coconut milk, soy and fish sauce. Season and simmer for 20 minutes until the chicken is cooked and the sauce lovely and thickened.
  3. 3. Add the green beans and cook for 2-3 minutes more then serve with rice, wedges of lime, roasted peanuts and a good scattering of coriander.

Ingredients

2 tbsp groundnut oil 

6 spring onions, finely sliced

3cm piece fresh ginger, grated

2 garlic cloves, finely sliced

3 tbsp thai red curry paste

2 tbsp smooth peanut butter

9oz sweet potato, diced

4 free range chicken breast, cut into chunks

14oz tin coconut milk

2 tbsp soy sauce

1 tbsp fish sauce

9oz green beans

Sea salt & freshly ground black pepper

 

To serve:

Steamed jasmine or basmati rice 

Wedges of lime

Handful roasted peanuts, chopped

Large handful coriander, chopped

2 tbsp groundnut oil 

6 spring onions, finely sliced

3cm piece fresh ginger, grated

2 garlic cloves, finely sliced

3 tbsp thai red curry paste

2 tbsp smooth peanut butter

250g sweet potato, diced

4 free range chicken breast, cut into chunks

400g tin coconut milk

2 tbsp soy sauce

1 tbsp fish sauce

250g green beans

Sea salt & freshly ground black pepper

 

To serve:

Steamed jasmine or basmati rice 

Wedges of lime

30g roasted peanuts, chopped

Large handful coriander, chopped

You'll Need

Saute pan

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