Thai Peanut Chicken Curry

Name: Thai Peanut Chicken Curry
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 6 boneless chicken thighs; 1/2 diced yellow onion; 1 eggplant; Handful cilantro (separate stalk and leaves); 3 tablespoons red Thai curry paste; 3 tablespoons peanut butter; 1 tablespoon soy sauce; 1/2 teaspoon salt; 1 can coconut milk; 1 tablespoo veg oil; 1 stalk green onions; 1/2 lime; 3 teaspoons brown sugar

anne @cook_27573565

Thai Peanut Chicken Curry

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Ingredients

30 min

4-6 servings

6boneless chicken thighs
1/2diced yellow onion
1eggplant
Handfulcilantro (separate stalk and leaves)
3 tablespoonsred Thai curry paste
3 tablespoonspeanut butter
1 tablespoonsoy sauce
1/2 teaspoonsalt
1 cancoconut milk
1tablespoo veg oil
1 stalkgreen onions
1/2lime
3 teaspoonsbrown sugar

Cooking Instructions

30 min

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.