Quick Chicken Peanut Curry

Name: Quick Chicken Peanut Curry
Ingredients: 2 tbsp peanut oil; 1 None red onion, peeled, sliced into wedges; 1 None carrot, peeled, thinly sliced; 2 tbsp Chinese five-spice powder; 1 tbsp ground cumin; 1 lb chicken thigh fillets, trimmed, chopped; 1 (13.5 oz) can coconut milk; 1/2 cup crunchy peanut butter; 2 tbsp sweet chili sauce (optional); None None steamed rice, steamed baby bok choy and chopped toasted peanuts, to serve

10 ingredients

3 steps

Ingredients

2 tbsp peanut oil
1 None red onion, peeled, sliced into wedges
1 None carrot, peeled, thinly sliced
2 tbsp Chinese five-spice powder
1 tbsp ground cumin
1 lb chicken thigh fillets, trimmed, chopped
1 (13.5 oz) can coconut milk
1/2 cup crunchy peanut butter
2 tbsp sweet chili sauce (optional)
None None steamed rice, steamed baby bok choy and chopped toasted peanuts, to serve

Directions

1

Heat peanut oil in a wok or large frying pan over high heat. Stir-fry onion and carrot for 2-3 mins, until tender. Add spices and cook for 1 min. Add chicken and stir-fry for 3-4 mins, until browned.
2

Meanwhile, whisk together coconut milk, peanut butter and chili sauce until smooth. Add to wok. Simmer, stirring often, for 15-20 mins, until thickened slightly.
3

Serve curry with steamed rice and baby bok choy. Sprinkle with peanuts.