peanut chicken coconut curry
serves 4 | prep 10 mins | cooking 20 mins
1 brown onion
55g ( ¹ / ³ cup) unsalted roasted peanuts
1 long fresh red chilli
2 tsp olive oil
450g pkt microwave long-grain rice
1 tbs red curry paste
270g can coconut cream
250ml (1 cup) chicken stock
130g (½ cup) crunchy peanut butter
500g bought diced chicken breast
140g (1 cup) pre-shredded carrot
100g baby spinach
Lime wedges, to serve (optional)
1 Heat a large deep frying pan over medium-high heat.
2 While the pan heats up, cut the onion into wedges, coarsely chop the peanuts and thinly slice the chilli.
3 Add the oil and onion to the pan and cook, stirring often, for 2 minutes or until the onion softens slightly.
“Easy and delicious recipe that can whipped up in no time with just a few pantry staples. Swapped out curry paste for 1 tsp of curry powder, and fresh chilli for dried chilli flakes - as that’s what I had on hand. A generous squeeze of lime and a sprinkle of salt finished off the dish perfectly; not too spicy and full of delicious flavours. Everyone came back for a second serve.” Kathrynirenegibbs
4 Meanwhile, heat the rice following packet directions.
5 Add curry paste to the pan. Cook, stirring, for 30 seconds. Stir in the coconut cream, stock and peanut butter. Add the chicken. Reduce the heat to medium. Simmer, stirring occasionally, for 10 minutes or until sauce is thickened and chicken is cooked through.
6 Divide curry and rice among serving bowls. Top with carrot, spinach, peanuts and chilli. Serve with lime wedges, if using.
“I added two tablespoons of red curry paste, a chopped green chilli and shredded kaffir leaves for more of a spicy hit!” Slock
vegan chickpea satay curry
serves 4 | prep 15 mins | cooking 15 mins
1 tbs peanut oil
1 brown onion, cut into thin wedges
2 garlic cloves, crushed
