This chili coconut peanut curry chicken is one you will want to eat again and again. The recipe is not complicated and best of all it can be made with ingredients you may already have in your kitchen.
With the exception of the chili sauce and rice noodles everything else you probably have readily available. Be sure to pay attention to the recipe in which we mention chili sauce and how to make it for this recipe with out the need to buy some.
Ingredients
-
2 tablespoons cooking oil
-
1 yellow onion, chopped
-
2 cloves garlic, minced
-
1-inch piece ginger root, minced
-
1 pound chicken breast, cut into bite-sized pieces
-
¼ cup chili sauce (we found a really good recipe one on Chowhound)
-
3 tablespoons crunchy peanut butter (replace with Sun Butter if allergic to peanuts)
-
3 teaspoons chili powder
-
1 teaspoon dark brown sugar
-
14 ounce can unsweetened coconut milk
-
1 teaspoon salt
-
Chopped fresh cilantro for garnish
-
Chopped roasted peanuts for garnish (optional)
Instructions
-
Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes.
-
Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil.
-
Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
-
Serve over steamed rice or rice noodles garnished with cilantro and roasted peanuts.
Recipe source: Daring Gourmet
Photo source: Five Heart Home
