Easy Peanut Chicken Curry

    1 hour

    This chicken curry recipe is so simple and so full of good flavours from coconut milk, fish sauce and peanut butter.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 8 chicken thigh cutlets
    • 1/4 cup oil
    • 1/3 cup red curry paste
    • 1 (400ml) tin coconut milk
    • 1/4 cup fish sauce
    • 2 tablespoons sugar
    • 1/2 cup crunchy peanut butter

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C.
    2. Place the chicken into a baking tin and brush with 1 tablespoon oil. Bake 45 minutes or until tender, then drain on kitchen towels.
    3. Heat remaining oil in a saucepan, add curry paste and fry 1 minute.
    4. Stir in coconut milk, sauce, sugar and peanut butter. Simmer over medium heat until mixture thickens.
    5. Add chicken and simmer 5 minutes until heated through. Serve!

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