Asian Peanut Chicken Curry
Many of my recipes were created because I wanted to salvage what was left in the fridge. I can’t stand wasting food… I was brought up that way, what can I say! This is exactly what happened with my Asian Peanut Chicken Curry! I had a couple of pounds of chicken thighs, a large zucchini, peppers and an onion in the refrigerator. After bouncing a few ideas off David, the recipe was created!
With a beautiful combination of sweet, sour and a bit of heat, this Asian inspired dish is so tasty. It’s really not a complicated recipe and a delicious change from your regular menu. When it comes to the spiciness, I use a bird’s eye pepper but if you can’t handle heat, simply omit it. The same applies to the topping when you’re ready to serve.
Another source of “heat” comes from the sweet chili sauce. It’s a little zippy but not overly. I used my homemade recipe so to get it, click on the link. An unorthodox ingredient that I also use is ketchup. Perhaps some of you might lift your eyebrows but frankly, it brings a little extra sweetness to this Asian Peanut Chicken Curry!
When it comes to the peanut butter, I add the amount to a Pyrex measuring cup and then microwave it on High for 30 seconds. This will bring it to the liquid form. David and I like unsalted roasted peanuts but please feel free to use your preferred ones.
This Asian Peanut Chicken Curry is amazingly flavorful! Served over rice and topped with roasted peanuts, cilantro, red pepper slices and garnished with a lime wedge, this is a recipe that will definitely please your taste buds.
Bon Appétit!
Here are several more delicious Asian inspired recipes for you to enjoy…
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Singapore Noodles
– Moo Shu Pork Tortillas
– Japanese Chicken Soba Noodles
– Spicy Pork Gyoza
– Chinese 5 Spice Spare Ribs
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Asian Peanut Chicken Curry
Hover to scale
Ingredients
CURRY SPICE MIX
- 1 tbsp. coconut sugar
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. hot paprika
- 1/2 tsp. ground Himalayan sea salt, or to taste
CURRY
- 2 lbs. boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 1/2 tbsp. canola oil tips & tricks
- 1/2 tbsp. sesame oil
- 1 1/2 cups white onions, diced
- 1 cup red peppers, diced
- 1 cup poblano peppers (substitute with green bell peppers), diced
- 1 large bird's eye pepper, seeded, ribs removed and finely sliced optional
- 2 1/2 to 3 cups zucchini, halved and sliced
- 1 1/2 tbsp. finely grated ginger
- 1/2 tbsp. pressed garlic
- 2 cups low-sodium chicken broth
- 1 can (14 oz.) coconut milk
- 1 cup smooth peanut butter, melted
- 1/2 cup roasted peanuts
- 1/3 cup sweet chili sauce see Recipe
- 1/3 cup ketchup
- 1/2 tsp. lime zest
TOPPINGS
- Handful roasted peanuts
- 1/2 tbsp. chopped cilantro tips & tricks
- 1 large hot red pepper, sliced optional
- Few lime wedges, for garnish
Directions
- In a small bowl, mix together the spice blend ingredients
- Place the chicken pieces in a bowl and sprinkle half of the spice mix on the meat, toss and then sprinkle on the rest of the curry spice mix; toss until nicely coated.
- Cover and transfer to the fridge for a few hours but if time permits, overnight is even better.
- Cut the zucchini in half then half lengthwise; slice it and set aside
- In a large skillet over medium-high heat, add canola oil and sesame oil. When it gets hot, cook the chicken pieces until brown. Scoop them into a bowl using a slotted spoon and set aside.
- Reduce the heat to medium and add the onions; sauté for 1 minute. Add red and green peppers; sauté for 1 minute as well. If using bird’s eye pepper, add it to the vegetables and cook for 2 ½ to 3 minutes. To this, add zucchini and sauté for 3 minutes. Add pressed garlic and minced ginger; cook for 1 minute.
- Pour in chicken broth and coconut milk before adding peanut butter, roasted peanuts, chili sauce, ketchup, and lime zest. Stir the ingredients until very well blended and return the chicken to the skillet including any accumulated juices.
- Stir once again, increase the heat to high and bring it to a boil. Reduce the heat to medium-low and simmer gently for 30 minutes, stirring occasionally and making sure the zucchini slices are submerged so they’re fully cooked after half an hour.
- When it’s time to serve, spoon the mixture over a bed of rice, sprinkle on some roasted peanuts, chopped cilantro, sliced hot pepper and garnish with a lime wedge.
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