NOTES
- Yes, I know, this is the second curry recipe in two weeks. I've had this Thai red curry paste I've been needing to use up so we made this and it's delicious!
- This isn't that spicy (ok for kids) but you could spice it up by adding more curry paste.
- Recipe modified from the Food Network - Sandra Lee
- 2 tbsp canola oil
- 1 1/2 lb chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper
- 8 oz frozen green beans, thawed
- 8 oz frozen pepper strips, thawed
- For sauce:
- 1 1/2 c. coconut milk (not light kind)
- 1/2 c. chicken broth
- 1-3 tbsp (depending on spice level you want) Thai red curry paste
- 1/3 c. chunky peanut butter
- 2 tbsp brown sugar
- 2 tbsp lime juice, plus wedges for garnishing
- Cilantro sprigs for garnishing
- Cooked rice
1. Heat oil in a frying pan over medium0high heat. Add cut up chicken, season and saute until lightly browned, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
2. While chicken cooks, start the peanut curry sauce. In a medium bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and veggies and stir to combine.
3. Turn heat up to high and bring to a boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6-8 minutes. Serve over cooked rice.
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