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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy! Ingredients:
1 tablespoon peanut oil |
1 tablespoon red curry paste |
1 teaspoon sambal oelek or 1 teaspoon other chili sauce |
1 lb chicken breast (cut into small cubes or strips) |
1 cup light coconut milk |
1 tablespoon fish sauce |
1 tablespoon brown sugar |
3 tablespoons crunchy peanut butter |
1 lemon, cut into wedges, to serve (optional) |
Directions:
1. Heat oil in wok.
2. Add curry paste and sambal oelek and fry for one minute.
3. Add chicken and stir fry for around 4 minutes, or til golden.
4. Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
5. Serve on a bed of rice with lemon wedges and roti bread.
6. (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
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