This dish was meant to impress! Inspired by one of my children’s favorite Thai dish, chicken satay, I adapted the traditional recipe to a slow cooker curry. Stir until combined. This juicy Thai curry chicken could not be easier to throw together - it gets a simple curry paste marinade, then a quick sear in a hot pan, and a splash of rice vinegar to make a tasty pan sauce. Add the chicken thigh to the slow cooker and submerge in the liquid. Then put it into the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, … Mix sauce ingredients together and pour into crock-pot. Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at … Pour the peanut mixture over the chicken, spooning it over the chicken. ★☆. Be sure to check out these other great recipes: Thank you SO much for sharing! Serve over rice or quinoa. Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Absolutely! If you’re new to spice and/or Thai curry, start with 2-3 tbsp. 8 chicken thighs, skin removed, cut in half . Then, at age 20 I had another allergy test done, and ta-da! Gently stir in the coconut cream and cook on low for an additional 1 … If you’re new to curry paste and not a huge fan of spice, start with 2-3 tablespoons; I love the taste of red curry so I use 4 tablespoons, and I don’t find it overly spicy. Made…, I'm so happy to introduce you all to what is legitimately one of Etienne and…, You're all aware of my love for Thai food, right? Learn More…. The end product doesn’t turn out as pretty, but the taste is still great! ★☆ That’s awesome! “That peanut buttery chicken” – was his exact answer, but of course he meant Thai peanut curry with chicken. Little did he know just how easy it would be to make this dish completely keto friendly . ★☆ Brown half of the chicken pieces on all sides. I haven’t, but I have made it in an instant pot with great results so I am fairly certain it would also work well in a crockpot. chicken breasts, salt, red bell pepper, raw honey, turmeric, coriander and 6 more. This recipe couldn’t be simpler and cooks in ONE skillet – making clean up a breeze, and we all know cleaning up is the worst part of cooking! I hope you celebrated with some PB cups hahaha. Combine all the ingredients using a whisk and allow it to come to a simmer. I used natural peanut butter, but it’s not a necessity. It has the most amazing aroma and flavour. Required fields are marked *. *. Add the garlic and cook for about a minute or so, then add the cut up chicken. The delicious mixture simmers for a while and gets all bubbly and fragrant. Add the coconut milk and then whisk in the peanut butter, splash of water, fish sauce and sugar. Use your favorite brand. Now I really DO know what I was missing! Please do not use my images without prior permission. Simmer: Lower the heat to low and pour in the coconut milk and add the Thai Sweet Chili Peanut Sauce. You have successfully joined our subscriber list. Here at This Mom's Menu you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! Stir until everything is coated well. Cook on low 4 hours. Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first). Served with cauliflower rice with toasted coconut through it, topped with Coriander and peanuts yum! Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup). I’ve talked before about Etienne and I’s little tradition of Friday night curries. So not worth it. I never comment on recipes, but this is way too good not to. Reduce the heat to medium, and add the coconut milk, red curry paste, fish sauce, and peanut butter … I used chicken thighs instead of breasts, and cooked it on high for 2.5 hrs. Just be sure to adjust the cooking times for shrimp as they will cook much faster. I find that any time I can add peanut butter to dinner that doesn’t include a sandwich we tend to be happier as a whole family unit because a huge pet peeve of mine is making multiple meals. It features chicken thighs sauteed in a skillet just until browned and then transferred to a slow cooker to finish cooking in a creamy peanut coconut curry … In fact, there are never ending complaints when I bake something peanut buttery. Combine the Milked Peanuts, coconut milk, soy sauce, peanut butter, curry paste, ginger and fish sauce and coconut sugar in a large microwave-safe measuring cup. Directions. Would you use chicken breasts or b/s chicken thighs…..what did you use? I halved the red curry paste to make it a bit calmer for my girls and it was perfect! Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes. Season with salt and pepper and continue cooking until chicken has cooked through. Don’t mess with the sticky! Saute until onions start to turn translucent and golden, 1 or 2 minutes. Might use thighs next time too, found the breast a little try or maybe that was my cooking lol. Unsubscribe anytime. This curry comes together in a snap! Remove the chicken from the pan, and set aside. When you read this Thai Chicken Curry … I hope you’ll give it a try. Pair with easy peanut sauce and quick-pickled veggies for a delicious dinner or meal prep recipe! This Thai peanut curry with chicken is very quick and easy to make. Apparently your allergies constantly change, every 7 years or something like that. The coconut rice is a “must have ” to go with it. You know how you usually throw away the cilantro stalk after picking off the leaves? I like to freeze in individual portions for a quick grab-and-go meal. Gently stir in the coconut cream and cook on low for an additional 1 hour. This fragrant curry is a great one to freeze for later; just defrost in the refrigerator overnight and then heat thoroughly in a … https://www.yummly.com/recipes/thai-peanut-butter-chicken-curry I’m glad you loved it and happy to hear the substitutions worked out for you! I can hardly believe it, especially considering I now probably eat some sort of nut butter daily. Heat the coconut oil over medium high heat in a large skillet. Add the red Shred chicken if desired. Save my name, email, and website in this browser for the next time I comment. I use red curry paste in this recipe, which I find fairly mild. A fragrant, mildly spicy Thai chicken peanut curry with sweet baby corn makes for an easy weeknight dinner! Your email address will not be published. Please tell me you love a sticky curry. Add garlic and ginger; cook about 1 minute. reviews (1) 0%. 43. Stir until everything is coated well. I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. Serve & Enjoy. Cheers! How to make Thai Satay Chicken Curry. It is very nutritious, super simple to make and incredibly delicious. Thank you! Learn how to make a Peanut Curry Chicken recipe! https://thehappyfoodie.co.uk/recipes/nadiya-hussains-one-tray-peanut-chicken If you’ve never cooked with shirataki noodles, or you’ve tried them only to be disappointed – then you need to check out my ASIAN NOODLE BOWL post where I walk you through the exact steps I use to make them taste perfect! My sister and friends would rave about Reese’s peanut butter cups, and how I just didn’t know what I was missing. Method. Add in chicken and vegetables. Go to http://foodwishes.blogspot.com/2015/09/peanut-curry-chicken-check-please.html … Simmer for 12-15 minutes, continuing to stir every few minutes. Chicken: I use shredded cooked chicken breasts. This Thai peanut curry with chicken is a quick and easy recipe that is perfect for busy weeknights. Heat the oil in a large frypan over medium heat; cook the chicken until no longer pink in the centre and the juices run clear, 5 to 7 minutes. Crazy story, I was actually allergic to peanuts as a kid! It wasn’t the type of allergy where I’d go into anaphylactic shock or anything too scary like that, but my mouth and throat would get insanely, unbearably itchy. Preheat the oven to 180C, Gas 4. Add the chicken, and fry for an additional 5 minutes, or until the chicken … Sheet Pan Pork Tenderloin with Vegetables. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned. (Photos 2-4) Soften garlic and ginger and brown chicken. This is definitely something I have to try! Add onions, carrots, potatoes, and sauté for 4- 5 minutes. I find that any time I can add peanut … According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving – no rice or naan included. The trailhead sits at the side of the road, burrowing deep into the woods that surround th… Recipe by The Little Kitchen. Serve as is, or over cauliflower rice, zucchini noodles or shirataki noodles. Trim any excess fat from the chicken thighs, cut them into bite-sized chunks and set aside. Pound the cumin and coriander first to a powder then add the white pepper, lemongrass and galangal and pound to a paste. It will keep upwards of 2 months in the freezer, in an airtight container. Heat the oil in a large skillet over medium heat. THAI PEANUT CHICKEN CURRY . I have always said that if it weren’t for peanut butter, my 14-year-old son Eli, would not have survived to this point in life. Combine the coconut milk, 1 tablespoon of the curry paste, peanut butter and lime juice in a bowl. It’s always a crowd favorite here too! Feb 3, 2014 - A recipe for spicy and fragrant Thai peanut chicken curry with coconut milk and plenty of cilantro on top. Bring to a low boil and then add the rice. This is the easiest and fastest recipe ever! He is by far, the hardest one of my kids to please and lately, it seems to have only gotten worse. Sauté the ingredients. Mix well, bring heat to low-medium, then cover and simmer for approximately 12-15 minutes, stirring occasionally. If you’re new to Thai spices and curries in general, this one is a nice, easy introduction. Feb 7, 2014 - A recipe for spicy and fragrant Thai peanut chicken curry with coconut milk and plenty of cilantro on top. Finally, add in some baby corn and lime juice and serve the curry over fluffy white rice. I know!! I’m so happy you guys liked it! Turned out DELICIOUS!!! Cook on low for 5 hours. For the dressing: Creamy peanut butter plus water to thin it out, soy sauce, rice vinegar, Thai red curry paste, garlic, and ginger. Either way, I slowly delved into the forbidden world of peanuts and I’ve never looked back. I am so happy that I did — as well as my husband and kids. make it again. Part Indian curry, part Thai curry, and 100% pure deliciousness, this fusion Peanut Butter Chicken Curry Recipe is homey, spicy, naturally sweet, and creamy. Please read my disclosure for more info. I think you’d love this curry Kelly!! So when I asked him which of our old (pre-keto) foods he missed the most -his response surprised me! Next, sauté the ingredients in a pot. Hello one pot chicken dinner of your dreamzzzzz. While the chicken marinates, mince the garlic.In a medium pot, heat a drizzle of oil on medium. This recipe is … If you’re the kind of person who likes coming home to a creamy bowl of cozy coconut paleo chicken curry, then you’re going to be alllll over this peanut butter chicken recipe.. Required fields are marked *, Rate this recipe https://www.food.com/recipe/thai-coconut-peanut-chicken-393293 Add the chicken thigh to the slow cooker and submerge in the liquid. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Cook for 6-8 hours on low. This post may contain affiliate links, and I will earn a commission if you purchase through them. If you love this Thai Coconut Peanut Chicken… Just the right amount of everything. For the dressing: Creamy peanut butter plus water to thin it out, soy sauce, rice vinegar, Thai red curry paste, garlic, and ginger. Serve over rice, topping with peanuts and cilantro. A show-stopping dish. THAI PEANUT CHICKEN CURRY . The leftovers will keep for about 5 days in the fridge, but this also freezes well! Submitted by drgoochmobile Updated: April 19, 2020. Fish sauce – if you don’t have fish sauce, swap it for soy sauce or. Excellent! Combine the curry paste and peanut butter, and add to the pan. Thai Chicken and Peanut Curry. This post may be sponsored or contain affiliate links but all opinions are my own. In a frypan over high heat, fry the curry paste until fragrant. Honey: Honey adds a great sweetness to balance out the salty flavors. I have also done bell peppers, but I find that the water content of the peppers makes the curry less “sticky”. Thank you so much for the feedback! Sitr in the curry paste and peanut butter. Stir in the lime juice. I used ground chicken instead and basically mashed up the meat with the spice paste. Mix sauce ingredients together and pour into crock-pot. Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes or up to 24 hours in the refrigerator. In a large skillet, saute carrots and onion in oil until tender. After the stalks and onions are stir fried in oil for a few minutes, you can add the chicken and fry it until it’s brown. Cooked this in the crockpot yesterday. Roughly 3-5 minutes; In a slow cooker, add the chicken, coconut milk, peanut butter, sugar, curry paste, and fish sauce. Heat oil over high heat in a heavy pot. Cook the Thai peanut chicken covered on high for about 2 hours or on low for about 4 hours. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Prep Time 15 mins Cook Time 20 mins Slow Cooker Thai Peanut Chicken is one of our favorite meals because the kids love it so much. The curry paste is mixed with peanut butter, and then added to the pan along with some brown sugar, coconut milk and soy sauce! Thank you for stopping by! It smells SO good! This came out very nicely, with a couple minor substitutions for ingredients on hand (as opposed to a couple that weren’t). 3. I may earn money from purchases made through the links shared here (at no additional cost to you). Definitely one to make again. In a slow cooker, add the peanut butter, ginger, garlic, chicken stock, soy sauce, curry paste, salt, brown sugar, and lime juice. This recipe is adapted … Stir … 1/4. Season with salt and pepper and continue cooking until chicken has cooked through. I am a PB cup LOVER now!! Garlic, and green onions very quick and easy to make and will please even the pickiest of eaters considering... Away delivery a 14 fluid oz can of coconut milk, and baby corn makes an! Sauce – if you ’ d love this curry and am so intrigued minutes, and baby corn makes an. Specify that ) but you could use boneless thighs too coconut rice is a 14-year-old boy, it seems have! Upwards of 2 months comment on Recipes, but of course he meant peanut... 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