A flavorful curry dish featuring chicken thighs cooked with red curry paste, coconut milk, and crunchy peanut butter.
Yield: 4
Materials
Main Ingredients
- 8 chicken thighs (with skin on)
- 60 ml oil
- 80 g red curry paste
- 400 ml coconut milk or cream
- 60 ml fish sauce
- 40 g sugar brown or white
- 120 g crunchy peanut butter
Instructions
Cooking Instructions
- Heat oil in a large frying pan over medium-high heat. Add chicken thighs and cook until browned on all sides. Remove and set aside.
- In the same pan, add curry paste and stir over medium heat for 1 minute.
- Stir in coconut milk, fish sauce, sugar, and peanut butter. Bring to a boil, then reduce heat and simmer until the mixture thickens.
- Return chicken to the pan, cover, and simmer for approximately 20 minutes until the chicken is cooked through.
- Serve with rice or noodles.
- If adding vegetables, add them to the sauce and heat through as the sauce thickens before adding the chicken.
Notes
Ensure chicken is not flattened during cooking to maintain texture.
A flavorful curry dish featuring chicken thighs cooked with red curry paste, coconut milk, and crunchy peanut butter.
Notes: Ensure chicken is not flattened during cooking to maintain texture.