Thai Curry with Chicken and Peanuts
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Spice up your Thai Curry with Chicken and Peanuts!
Ingredients
1-¾ lb. boneless skinless chicken breasts, cut into 1-inch pieces
½ cup rapeseed oil, divided
2 Tbsp. cornstarch
1 medium bunch of broccoli, cut into small florets
8 oz. fresh mushrooms, cut in half
8 oz. sugar snap peas, trimmed
2 shallots, cut into thin slices
4 carrots, peeled, cut into thin slices
4 red bell peppers, cut into thin strips
2 red jalapeño, cut into thin slices
1 Tbsp. grated fresh ginger
2 Tbsp. red curry paste
1 can (13.66 oz.) unsweetened coconut milk
¼ cup soy sauce
Juice of 2 limes
2 cups fresh bean sprouts
1 bunch of green onions, cut into thin slices
1 bunch of fresh cilantro
1 cup salted roasted peanuts
½ tsp. salt
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2 tsp. Thai Allrounder, divided
Directions
Place the chicken in a medium bowl. Mix 2 Tbsp. of the oil with 1 tsp. of the Thai Allrounder until well blended. Add the oil mixture to the chicken, then toss the chicken to evenly coat it with the oil mixture. Let the chicken stand for 15 minutes.
Add the cornstarch to the chicken; stir to evenly coat the chicken with the cornstarch.
Heat 2 Tbsp. of the remaining oil in a wok or large skillet over high heat. Add the chicken; cook and stir 5 minutes or until done. Remove the chicken from wok; set aside.
Heat 2 Tbsp. of the remaining oil in the wok. Add the broccoli; cook and stir 4 minutes, then spoon it into a small bowl. Repeat with the mushrooms, then the sugar snap peas, cooking each vegetable for 4 minutes before removing it from the wok and adding the next vegetable to the wok cook.
Heat the remaining 2 Tbsp. oil in the wok over medium heat. Add the shallots; cook and stir 2 minutes. Add the carrots, bell peppers, chili peppers and ginger; cook and stir 3 minutes. Add the curry paste; cook and stir 1 minute. Stir in the coconut milk, then the soy sauce. Simmer over medium-low heat 5 minutes, stirring frequently.
Return the chicken and vegetables to the wok; cook and stir until heated through. Add the lime juice and salt along with 1 tsp. of the Thai Allrounder; mix well. Remove the wok from the heat.
Top the chicken mixture with the bean sprouts, green onions, cilantro and peanuts.
Tip: Serve with hot cooked basmati rice
Note
Chicken Thai Curry
Curries are some of the most favorite dishes in Indian and Thai cooking. Packed with fresh ingredients and exotic aromas, this recipe is loved by everyone here at home, too! Try our Thai Allrounder to add authentic flavor to your curried chicken.
More Chicken Recipes
Why not try our other chicken recipes, like our Jalapeno Chicken Thighs, Caesar Salad or Quesadilla with Chicken. Here you will find recipes for every occasion.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 503
- Carbs
- 21 grams
- 8%
- Fat
- 30 grams
- 38%
- Protein
- 37 grams
- 74%