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Peanut Curry
Ingredients
1 can Maesri panang curry paste
2 cans coconut milk
1.5 lbs chicken breast, cut into one-inch chunks
1 large green bell pepper, chopped
1/3 large white onion, chopped
2 tbsp crunchy peanut butter
1 cup crushed peanuts
1 tbsp olive oil
1 tbsp ground kaffir lime leaves
6-8 Thai chili peppers, chopped
sea salt
Directions
Heat the oil in a 12-14 inch pan on medium heat.
Saute the onion, adding sea salt as necessary.
Add the bell pepper and continue to cook for another 2-3 minutes.
Push the veggies to the sides of the pan. Cook the panang curry paste and peanut butter in the middle for a few minutes.
Add the Thai chili peppers and mix everything together.
Add the coconut milk and kaffir lime powder, stirring thoroughly.
Bring to a boil.
Add the chicken. Reduce to medium-low heat and cover. Simmer for 15 minutes.
Serve with rice. Use the crushed peanuts as a garnish.