This Thai peanut curry comprises chicken, sweet potatoes, and bell peppers enveloped in a fragrant and savoury peanut sauce. Serve a comforting bowl of this with some jasmine rice and a garnish of fresh cilantro, crushed peanuts, and black sesame seeds for a restaurant-worthy home-cooked meal.
cilantro, chopped peanuts, black sesamefor topping
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Instructions
Heat a large pan or pot. Add the oil and sauté the shallots and garlic until fragrant (1-2 minutes), then push to the sides of the pot.
Add the red curry paste and cook it for a couple of minutes while stirring to get it fragrant throughout.
Stir in coconut milk and chicken broth. Stir and scrape up any stuck on bits from the bottom of the pot.
Whisk in the PB2 Crunchy Peanut Powder. Add the cubed sweet potatoes and close with a lid. Simmer for 5-10 minutes until the sweet potato starts to soften.
Then stir in the chicken pieces, diced bell pepper, and fish sauce. Continue simmering until the chicken is cooked and the sweet potato pieces softened throughout (about 10 more minutes). Remove the lid and taste the curry. Add a teaspoon of (coconut) sugar for more sweetness. Lime juice for acidity, or more fish sauce for saltiness and umami.
Serve this Peanut Curry with steamed rice or quinoa. Serve with chopped cilantro, crushed peanuts, and/or sesame seeds.
Notes
* for vegan peanut curry make the following substitutions: - curry paste without shrimp paste - vegetable broth (instead of chicken broth) - replace chicken with 1 can of drained chickpeas (or tofu) - soy sauce instead of fish sauce,