Recipe Cuisine: Thai
Theme: One Bowl Wonder
Coconut Peanut Chicken Curry
By: Rachael
Ingredients
- 6 tbs Low sodium soy sauce
- 2 tbs ground cumin
- 3 tbs massamun curry paste
- 1 tbs ground turmeric
- 2 garlic cloves, crushed
- 4 tbs sweet chilli sauce
- 3 sticks lemongrass, finely chopped
- 4 chicken breasts, cut into pieces
- 5 tbs crunchy peanut butter
- 400 ml coconut milk
- 400 ml coconut cream
- 4 potatoes, cut into pieces
- 1 can water chestnuts, chopped
- 2 kaffir lime leaves
- 300g medium grain rice
- 1 knob ginger
- Crushed peanuts, for serving
- Lime wedges, for serving
- Coriander, for serving
Product used in recipe
- VALCOM - WATER CHESTNUT SLICED
- VALCOM - CURRY PASTE MASSAMAN
Method
- Combine soy, cumin, curry paste, turmeric, garlic, sweet chilli sauce and lemongrass in a bowl. Add chicken and marinade while you prepare the rest
- Rinse rice and place equal amounts of rice and water in rice cooker. Add 300ml coconut cream and knob of ginger. Stir and cook.
- Place marinated chicken, peanut butter, coconut milk, remaining coconut cream, potatoes, water chestnuts and kaffir lime leaves in a saucepan and cook, stirring occasionally, for 25 minutes or until chicken and potatoes are cooked through.
- Discard kaffir lime leaves and kmob of ginger from rice. Serve rice topped with curry, coriander, crushed peanuts and lime wedges.
