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Easy Peanut Butter Chicken
10 minutes
20 minutes
Serves 2
Steps
- In a large bowl, combine coconut milk, peanut butter, soy sauce, fish sauce, red curry paste, turmeric, sesame oil, honey and lime juice.
- Add chicken breasts to the mixture, coating both sides. Set aside.
- In the meantime, mince the garlic and grate the ginger.
- Cook the rice, if making.
- Heat the oil in a skillet, add chicken breasts. Cook the chicken over medium heat, for 4-5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
- Add garlic, ginger, cumin, chili fakes and coriander to the same skillet. Sauté over low heat, for 2 minutes or until soft. Add peanut sauce and bring to a boil. Add chicken stock, simmer for 5 minutes or until slightly thickened. Add more chicken stock if the sauce is too thick
- Place the chicken back into the skillet. Allow to simmer until the chicken is heated through, about 2-3 minutes.
- Serve with rice or naan. Top with cashews, scallions, fresh cilantro and some extra crushed red pepper flakes. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
