Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai peanut chicken curry. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. A recipe for spicy and fragrant Thai peanut chicken curry with coconut milk and plenty of cilantro on top. The trailhead sits at the side of the road, burrowing deep into the woods that surround the lake. Just a few steps in and the world changes: the snow absorbs sound and softens the landscape.

Thai Peanut Chicken Curry is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Thai Peanut Chicken Curry is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have thai peanut chicken curry using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Thai Peanut Chicken Curry:

1. Take 6 boneless chicken thighs
2. Take 1/2 diced yellow onion
3. Get 1 eggplant
4. Prepare Handful cilantro (separate stalk and leaves)
5. Prepare 3 tablespoons red Thai curry paste
6. Make ready 3 tablespoons peanut butter
7. Prepare 1 tablespoon soy sauce
8. Make ready 1/2 teaspoon salt
9. Make ready 1 can coconut milk
10. Make ready 1 tablespoo veg oil
11. Make ready 1 stalk green onions
12. Get 1/2 lime
13. Make ready 3 teaspoons brown sugar

Top with fresh lime juice and crushed peanuts. Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. This Instant Pot Thai Peanut Chicken Curry is creamy and packed with authentic flavors. This Thai Peanut Chicken Curry recipe is our new dinner obsession!

Steps to make Thai Peanut Chicken Curry:

1. Heat oil in pan. Sautee onion, diced cilantro stalks and green onions for 3-4 minutes. Add curry paste.
2. Add eggplant wedges and cook until tender. Then add peanut butter and soy sauce. Cook for a couple of minutes.
3. Add thinly sliced chicken and stir until it is fully incorporated into the curry mixture and cooked through. Then add brown sugar. Cook for 5 minutes.
4. Squeeze juice of lime and stir. Then add the creamy top half of the coconut milk. Once mixed through, add the rest of the coconut milk.
5. Simmer for another 5 minutes and top with cilantro leaves. Eat with jasmine rice.

This Instant Pot Thai Peanut Chicken Curry is creamy and packed with authentic flavors. This Thai Peanut Chicken Curry recipe is our new dinner obsession! I have basically made it once a week for a while now, and I'm not planning on stopping. Heat a pan over a medium heat and add the coconut oil. Pour in the coconut milk, stock, soy sauce, curry paste and peanut butter and bring to a gentle simmer.

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