Name: Quick chicken peanut curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 1 red onion, peeled, sliced into wedges; 1 carrot, peeled, thinly sliced; 2 tablespoon chinese 5 spice powder; 1 tablespoon ground cumin; 500 gram chicken thigh fillets, trimmed, chopped; 400 millilitre can coconut milk; 1/3 cup crunchy peanut butter; 2 tablespoon sweet chilli sauce (optional); steamed rice, steamed baby buk choy, chopped toasted peanuts to serve

Quick chicken peanut curry

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 tablespoon peanut oil

1 red onion, peeled, sliced into wedges

1 carrot, peeled, thinly sliced

2 tablespoon chinese 5 spice powder

1 tablespoon ground cumin

500 gram chicken thigh fillets, trimmed, chopped

400 millilitre can coconut milk

1/3 cup crunchy peanut butter

2 tablespoon sweet chilli sauce (optional)

steamed rice, steamed baby buk choy, chopped toasted peanuts to serve

Method

1.Heat oil in wok or large frying pan on high. Stir-fry onion and carrot for 2-3 minutes, until tender. Add spices. Cook for 1 minute. Stir-fry chicken for 3-4 minutes, until browned.

2.In a jug, combine coconut milk, peanut butter and sauce, until smooth. Add mixture to wok. Simmer, stirring often, for 15-20 minutes, until thickened slightly.

3.Serve with steamed rice and baby buk choy. Sprinkle with peanuts.

This can be made with pork or beef strips or green prawns instead of chicken, if preferred.
Note

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Method

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