Thai Peanut Chicken Curry
A fast and delicious alternative to thai takeout
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Thai
Ingredients
Scale
- 6 TBSP Jif Peanut Powder
- 1 TBSP Butter or Ghee
- 2 TBSP Curry Powder
- 1 tsp Chili Powder
- 1 tsp Ground Black Pepper
- 2 tsp Salt
- 2 Cloves Garlic, Minced
- 1.5 tsp Fresh Grated Ginger
- 1 – 12oz. can of Coconut Milk
- 1 Medium Onion, Chopped
- 3 Bell Peppers, Chopped (yellow, green, red)
- 2 lbs Boneless Skinless Chicken Breasts, Cubed
- 2 Scallions, chopped on the diagonal for garnish
- 2 cups of uncooked rice (cook to make 4 cups)
Instructions
- 1. Heat butter in pan. Add chicken.
- 2. Cook the chicken on medium heat, stirring to prevent burning or sticking.
- 3. Remove the chicken from the pan.
- 4. Add garlic and ginger to the pan on medium heat. Scrape the pan to loosen chicken drippings.
- 5. Add onions and peppers. Cook until the onions are translucent.
- 6. Add cooked chicken to the pan and mix.
- 7. Add coconut milk. Stir to mix.
- 8. Add remaining spices. Stir until mixed.
- 9. Add Jif Peanut Powder. Stir until mixed.
- 10. Continue to cook on low heat for about ten minutes to infuse the vegetables and chicken with flavor.
- 11. Serve over rice.
Nutrition
- Serving Size: 2 cups
- Calories: 532
- Sugar: 2
- Sodium: 746
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 47
- Protein: 42
- Cholesterol: 100
