In this delicious Thai chicken curry, succulent chicken pieces are sautéed in coconut oil, then simmered in a creamy broth of coconut milk, peanut butter, garlic, and ginger.
½cupcoconut milkcanned, unsweetened, full-fat (mix it well before using)
2tablespoonspeanut butternatural, creamy
2tablespoonscilantro chopped, for garnish
Instructions
Heat the coconut oil in a large, deep saucepan over medium-high heat, for about 2 minutes.
Add the onion and kosher salt. Stir-fry until tender, 4-5 minutes.
Add the garlic, ginger, curry powder and cayenne. Cook, stirring, until fragrant, about 30 seconds.
Add the chicken pieces. Stir-fry them for 2-3 minutes, until mostly opaque and coated with the spices.
Add the coconut milk (remember to stir it well before using it) and the peanut butter, stirring to combine.
Cover, reduce the heat to medium, and cook until the chicken is cooked through, about 5 more minutes. Garnish with chopped cilantro and serve.
Video
Notes
It's very important to mix the coconut milk well before using it. Sometimes I find it easier to pour the milk out of the can into a mixing bowl, then use a hand whisk to mix it thoroughly.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, covered, in the microwave at 50% power.