Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, thai peanut chicken curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai Peanut Chicken Curry is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Thai Peanut Chicken Curry is something which I’ve loved my entire life.

Browse The Menu & Order Your Favourites with Menulog. Food Delivered Straight To Your Door. Order Online with Menulog. eBay Is Here For You with Money Back Guarantee and Easy Return. A recipe for spicy and fragrant Thai peanut chicken curry with coconut milk and plenty of cilantro on top.

To begin with this recipe, we must prepare a few ingredients. You can cook thai peanut chicken curry using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai Peanut Chicken Curry:

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

Add the chicken and cook through. Add coconut milk, fish sauce, brown sugar and peanut butter. 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.

Instructions 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.

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! I have basically made it once a week for a while now, and I'm not planning on stopping.

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