Peanut Butter Chicken & Potato Curry
Equipment
- Chopping board
- Knife
- Microplane
- Wok or large frying pan
- Wooden spoon
Ingredients
- 2 tbsp vegetable oil
- 4 boneless, skinless chicken thighs cut into bite sized pieces
- 3 cloves garlic thinly sliced
- 3 cm fresh ginger peeled and grated
- good pinch chilli flakes
- 300 g new potatoes sliced into rounds
- 2 tbsp peanut butter crunchy
- 3 tbsp light soy sauce
- 2 tsp soft light brown sugar
- 2 tsp fish sauce
- 400 ml coconut milk tinned
- spring onion finely sliced, to serve
- basmati rice to serve
Instructions
- On a clean board, peel and thinly slice the garlic, slice the spring onion and finely grate the ginger.
- Slice the potatoes into 1cm rounds.
- Blend the peanut butter, soy sauce, sugar, fish sauce together in a bowl and set aside.
- Heat the oil in a large wok or pan over a high heat, add the chicken pieces and fry till evenly browned. Add the garlic, ginger, chilli flakes, new potatoes and toss well.
- Add in the peanut butter mixture and coconut milk and bring to the boil. Reduce to a simmer and cook gently, bubbling, for approximately 15 minutes until the sauce is reduced and the potatoes are fork tender.
- Serve with a scattering of the sliced spring onions & rice if you want to bulk up the recipe.
Notes
This Peanut Butter Chicken & Potato Curry is great on its own but the rice does go a long way for bulking it out for a family meal. I’ve suggested chicken thighs here but pork loin fillet cut into thin medallions works a treat also. If you have it, a squeeze of lime juice and some coriander leaves is a lovely way to finish the dish at the table.
*Calories does not include rice to serve
Nutrition
Calories: 517kcal
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