Chicken and Peanut Coconut Curry

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 cup (150 g) snap peas or green beans, fresh or frozen
• 1 cup (150 g) carrots, sliced
• 1 can (13.5 oz or 400 ml) coconut milk
• 1/4 cup (60 ml) chicken broth or water
• 1/2 cup (125 g) natural peanut butter (smooth or crunchy)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon red chili flakes (adjust for desired heat)
• Fresh cilantro, chopped (for garnish)
• Chopped peanuts for topping (optional)
• Lime wedges for serving

Instructions

1. In a large pot or skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add garlic and ginger, cooking for an additional minute until fragrant.
3. Add the chicken pieces to the pot and cook until they are browned on all sides, approximately 5-7 minutes.
4. Incorporate the sliced bell pepper, carrots, and snap peas. Sauté the vegetables for about 3-4 minutes.
5. Reduce the heat to low and pour in the coconut milk and chicken broth. Stir well to combine.
6. Add the peanut butter, soy sauce, fish sauce (if using), lime juice, and all the spices. Mix until fully incorporated.
7. Allow the curry to simmer gently for about 15-20 minutes, stirring occasionally.
8. Once the chicken is cooked through and the flavors have melded, remove from heat. Taste and adjust seasoning as necessary.
9. Serve hot, garnished with chopped cilantro and peanuts, alongside steamed rice or noodles.

Nutrition