Thai Peanut Chicken Curry

For a taste of Thai cuisine, this chicken curry is quick and easy to make.  Perfectly highlighting the right notes of spice and heat, the coconut milk curry will become a weeknight favorite!

Thai Peanut Chicken Curry

2 tablespoons cooking oil

1 yellow onion, chopped

2 cloves garlic, minced

1 inch piece ginger root, peeled and minced

1 pound chicken breast, cut into bite-sized pieces

2 tablespoons sweet chili sauce. such as Thai Kitchen or La Choi brands

3 - 4 tablespoons red curry paste (or to taste depending on the desired heat level)

3 tablespoons creamy peanut butter

1 tablespoon chili powder

2 teaspoons chicken bouillon paste

1 teaspoon dark brown sugar

14 ounce unsweetened coconut milk

1 teaspoon salt

Chopped roasted peanuts for garnish

Chives or thinly sliced green onions for garnish

-Heat the oil in skillet over medium-high heat and cook the onions and red bell pepper until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for a further 3-4 minutes.

-Stir in the sweet chili sauce, red curry paste, peanut butter, chili powder, chicken bouillon and sugar until combined. Add the coconut milk and bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.

-Serve over steamed rice garnished with chopped roasted peanuts and chives. Serves 6

Dice onions and red pepper, cube chicken pieces, mince garlic and ginger to prep ingredients.

Saute vegetables and chicken in hot oil, until soft and slightly golden.

Add the sweet chili, red curry paste, seasonings and coconut milk, then simmer.

Serve chicken curry over steamed white rice.

Garnish with peanuts and snipped chives.

A beautiful Thai dish that will pique the appetites of family and guests!