Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai peanut chicken curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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. A bright white covers everything, a few trail markers the only indication of which way to go.

Thai Peanut Chicken Curry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Thai Peanut Chicken Curry is something that I’ve loved my entire life. They are fine and they look wonderful.

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

Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. 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. This Instant Pot Thai Peanut Chicken Curry is creamy and packed with authentic flavors.

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.

Pour in the coconut milk, stock, soy sauce, curry paste and peanut butter and bring to a gentle simmer. 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. Combine the curry paste and peanut butter, and add to the pan.

So that is going to wrap it up for this special food thai peanut chicken curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!