Creamy peanut and coconut curry recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Chicken curry
This Thai-inspired curry has a rich sauce with a spicy kick. The combination of peanut and coconut gives a great combination of sweet and savoury.
Wiltshire, England, UK
5 people made this
- 2 tablespoons vegetable oil
- 2 chicken breast fillets, diced
- 2 kaffir lime leaves
- 2 teaspoons garlic puree
- 1 teaspoon ginger puree
- 1 to 2 chillis, chopped
- 1/2 teaspoon ground turmeric
- 300ml chicken stock
- 1 tablespoon light soy sauce
- 1/2 tablespoon palm sugar
- 50g creamed coconut
- 2 tablespoons peanut butter
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Heat the oil in a pan and add the chicken and lime leaves, cook until sealed. Add the garlic and ginger puree and chilies, cook for a few minutes until aromatic then add the turmeric, stir well until the turmeric is evenly distributed over the chicken.
- Add the chicken stock, bring to the boil then reduce the heat and simmer. Add the soy sauce and palm sugar. Simmer uncovered for 15 minutes.
- Once the stock has reduced, add the creamed coconut and peanut butter. Cook for a further 10 minutes, or until the coconut and peanut butter have formed a wonderful thick sauce.
- Ensure the chicken is cooked through, remove the lime leaves and serve with rice or chips.
I used the Pataks® sachets of creamed coconut and added it directly to the pan.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Love it! Although we simmered for too long and it ended up v.dry...-27 Jul 2013
- 1 tablespoon vegetable oil
- 1 ½ tablespoons minced garlic
- 2 tablespoons red curry paste
- 1 ¼ cups creamy peanut butter
- ¾ cup brown sugar
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon fish sauce
- 1 teaspoon sesame oil
- 3 (13.5 ounce) cans coconut milk
Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY
Curry powder is a blend of up to 20 different herbs and spices.
And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.
Both can be found in the ethnic aisle in the Indian spice section!
LEARN MORE HERE ABOUT CURRY: All About Curry Powders
Thai Coconut Peanut Chicken
Thai, Christy? Yes, I know. Who am I? I don’t actually have ANY Thai recipes on this site. Let’s just say college ruined Thai food for me. We had no money and every sketchy Thai restaurant we ate at I had a horrendous experience. I basically went on a Thai diet for the last 10 years swearing to never eat it again.
But I’m The Girl Who Ate Everything…not just some things so I had to give it another go. And while my first choice is always Mexican food, I’m willing to give Thai food another shot.
This is Thai inspired so it’s definitely not authentic but we enjoyed it! Creamy coconut curry peanut sauce over chicken sprinkled with green onions and chopped peanuts. This dish was meant to impress!
I sometimes serve this saucy dish on a bed of cauliflower rice. It works well to absorb the yummy sauce. But usually, I just serve it in soup bowls with a spoon. It's a complete meal and very filling, so you don't really need to serve it with any sides.
I love this Thai chicken curry and tend to make the recipe as written. But just in case, here are a few ideas for you for varying the basic recipe:
- Use boneless skinless chicken thighs instead of breasts. It will be just as good and possibly even better - the meat will be juicier and more succulent.
- You can replace the peanut butter with almond butter if you wish. Peanut butter is tastier, but almond butter works too.
- If you're not a fan of cilantro, you can use chopped parsley instead.
How to Make Vegan Thai Peanut Curry
To start, these are the ingredients you’ll need:
- Onion, Ginger, and Garlic– these are key for adding flavor.
- Curry Paste– red curry paste works best for peanut curry. This is my favorite brand.
- Creamy Peanut Butter– if you use peanut butter without added sugar then you may want to add a tablespoon of sugar (I like coconut sugar) to the curry.
- Coconut Milk– I prefer full fat coconut milk but light coconut milk will work if you want to reduce the overall fat in the recipe.
- Tamari– as I mentioned above, tamari (which is essentially gluten-free soy sauce) replaces the umami flavor that fish sauce adds to the curry.
- Preferred Vegetables– carrots, broccoli and red bell pepper are a few of my favorites but feel free to mix it up with whatever you prefer.
- Lime Juice or Rice Wine Vinegar– either of these provide acidity for that signature sour flavor.
- Protein– this is completely optional but you can add chopped tofu or edamame for a boost of plant-based protein.
- Rice, Cilantro and Chopped Peanuts for Serving– full disclosure, I use microwavable rice to save time. Sticky rice is so good with this curry but brown rice works too.
First we’ll sauté the onion, ginger in garlic until soft and fragrant. Then we stir in our peanut butter and red curry paste.
Next we pour in the coconut milk and add the vegetables. Bring to a low boil and cook just until the veggies are tender.
Lastly, add tamari, lime juice and coconut sugar (if needed) to taste. This is also when you can add tofu if desired and cook until it’s heated through. Then you just serve warm with rice and garnishes and that’s it. Dinner is served!
My husband usually hates peanut butter in savory dishes but he LOVES this curry so that should tell you something. It’s my go-to whenever the craving strikes and it’s always hits the spot. I hope you enjoy it as much as we do!
- Noodles: Thin brown rice noodles are my favorite for this recipe. Ramen, udon, or lo mein noodles work too, though.
- Shiitake mushrooms: These mushrooms lend a savory, “meaty” foundation to these peanut miso noodles. Oyster mushrooms would work, too. If all you can get your hands on are cremini mushrooms, this recipe is still worth making.
- Edamame: Shelled edamame is found in many frozen vegetable aisles in supermarkets these days, as well as in Asian markets. Frozen peas make a good substitute.
- Peanut butter: Be sure to use natural peanut butter the only ingredient should be peanuts and maybe salt. Try to avoid peanut butter with any additives like oils, sugars, or emulsifiers. This sauce will work just as well with almond or cashew butter.
Creamy Thai Red Curry with Chicken
This authentic Creamy Thai Red Curry with Chicken is a quick and easy stir-fry made with chicken, bell peppers and uses a homemade Red Curry Paste, but feel free to use store bought. Packed with flavor with a hint of heat, this curry sauce is simply irresistible.
There is something about Thai food that is so clean and robust. While this rich and delicious curry is made with Thai Red Curry Paste, coconut milk and some peanut butter, it is the simplicity with which this comes together that’s so refreshing. In other words, this may look like it’s going to take a lot of work, but it doesn’t.
I use the water from boiling potatoes in my sour dough starter.
So I boiled some potatoes so I could use the water in my new sourdough starter. You can read all about it in my previous post on making a sourdough starter from scratch, unless you use store bought, or one found online. I’d use the potatoes in my dinner, which happened to be this Creamy Thai Red Curry with Chicken.
To make this really authentic in flavor, kaffir lime leaves are perfect for their distinct aroma. The essence of lime in them is unreal. The leaves get stir fried in the curry sauce and release their citrus essential oils. You don’t eat them. Look for them in the produce section of your local grocer and in most Asian markets, it’s worth it.
The sweetness from the coconut milk, the melodic flavors rolling over your tongue from the curry paste and the creamy, nutty flavor of the peanut butter accent and bring it all together.
I make this with and without the peanut butter, so don’t feel you have to add it, but it is quite delicious. This is a house favorite and comes together in under 30 minutes. Not bad, huh?
Sliced, fresh and colorful bell peppers of red, yellow and orange are the main vegetable and kaffir lime leaves add that brightness.
I like to add fresh, chopped mint and basil in this at the end before serving. With a squeeze of some fresh lime juice over the top this gets served with steamed brown rice on the side. A perfect and healthy dinner that easily takes you to Thailand without leaving your kitchen. Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
How to Make Coconut Chicken Curry
What You Need To Make This Recipe
To make this recipe, you will need:
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 tablespoon red curry paste
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 2 pounds chicken (cut into bite size pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 13.66 ounce can coconut milk
- 1 8 ounce can tomato sauce
- 1 tablespoon sugar
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Tip: I highly recommend using full fat coconut milk in this recipe, versus light, for the most coconut flavor.
Cut the chicken into bite size pieces and mince the garlic and shallot.
Add the olive oil to a Dutch oven or a large, deep skillet over medium-high heat.
Stir the curry powder into the oil and cook for 1-2 minutes, until fragrant.
Next, add the red curry paste, garlic, and shallot and cook for 3-4 minutes, until the shallot is softened.
Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.
Reduce heat to medium and cook until the chicken is no longer pink in the center, about 5-7 minutes.
Add the coconut milk, tomato sauce, and sugar.
Cover and simmer, stirring occasionally, for about 30 minutes. The longer you cook it, the more the flavors will develop.
Serve this creamy Coconut Chicken Curry over rice or noodles, if desired.
Add a side of broccoli and a sprinkle of fresh, chopped cilantro for a pop of color and flavor.
Creamy Peanut Butter and Lentil Curry
By far the most popular recipes on my site are the curries. There’s the original Chickpea Curry, the Coconut and Sweet Potato Curry, the Dal Bhat, and the Dal Makhani. Adding to that list is this incredible, creamy curry made with peanut butter and lentils. It’s kind of “region independent” in the sense that it draws influence from Indian curries, African dishes, and maybe even some Thai inspiration as well.
This Peanut Butter Curry is every bit as delicious as the others, with lots of similar flavors, but it’s also totally different. The peanut comes through strongly, but balances extremely well with the Indian spices and the meaty lentils. Spoon over jasmine rice for the perfect blend between classic chickpea curry, creamy Dal Makhani, and an African peanut stew.
Makes: 4 large servings
- 1 tablespoon vegetable oil
- 1 large yellow onion
- 3 cloves garlic
- 1 teaspoon fresh grated ginger
- Salt, to taste
- 1/2+ teaspoon each spice: cumin, coriander, turmeric, cayenne, cinnamon, cloves
- 2 15 oz cans (or fresh) lentils
- 1/4 cup tomato paste
- 1 red bell pepper
- 1/2 cup peanut butter
- 2 cups vegetable broth
- 1/4 cup fresh cilantro
- Green onions, for garnish
- Limes, for garnish
- Jasmine rice, for serving
In a large skillet, heat a tablespoon of vegetable oil over medium heat and add in a chopped yellow onion, 3 cloves of minced garlic, and about a teaspoon of grated ginger. Allow to soften for 3-5 minutes. Then, add in half a teaspoon of salt plus half a teaspoon of each spice (cumin, coriander, turmeric, cayenne, cinnamon, cloves) right onto the onions – which is essential to developing great curry flavors. Allow to sauté for another 2-3 minutes.
Next, add in 2 cans of brown or black lentils, rinsed and drained (or the equivalent of fresh lentils), 1/4 cup tomato paste, and 1 chopped red bell pepper. Stir well and give these another 2-3 minutes to simmer.
Also at this point, begin cooking the jasmine rice according to package instructions.
When the lentils and tomato paste are incorporated, add 1/2 cup peanut butter (creamy or chunky both work fine) and 2 cups vegetable broth into the mix and stir well until the peanut butter is evenly dissolved. Give the curry at least another 25 minutes for all the flavors to stew together (35 would be ideal). Before finishing, give it a taste and feel free to boost the spices or salt as needed.
When the curry is done, stir in 1/4 cup chopped cilantro and serve over the jasmine rice. Garnish with sliced green onions, a little more chopped cilantro, and lime wedges. Store in the fridge for a day or two (the leftovers are even better).