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Thai peanut butter chicken curry

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Ingredients

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1/2 x 400ml can light coconut milk
280g skinless chicken breasts, cut into chunks
2 baby shallots
2 garlic cloves, crushed
1 red pepper, deseeded and cut into small chunks
Small handful of fresh coriander, stalks finely chopped, leaves picked
2 tbsp rendang curry paste
2 tbsp smooth peanut butter
1 tsp lemongrass paste
150g wholegrain basmati rice
1/2 tsp ground turmeric
2 tsp light soy sauce (reduced salt)
1 tsp palm sugar
1/2 lime, 1/4 juiced, the rest cut into wedges

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Thai peanut butter chicken curry

This mild curry for one is wonderfully creamy and nutty without being overly spicy. Using good-quality peanut butter is key and adds a richness, as well as healthy fats and protein.

Features:
  • Spicy
  • 25 Mins
  • Serves 2
  • Easy

Ingredients

Directions

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  1. Pour a tablespoon of coconut milk into a frying pan and brown the chicken over a medium heat for 3-4 minutes until golden. Remove with a slotted spoon and set aside.

  2. Add the shallots, garlic, pepper and coriander stalks and stir-fry for 2-3 minutes, adding a splash of water if it start to catch.

  3. Stir in the rendang curry paste, peanut butter and lemongrass paste and cook for a further minute. Add the remaining coconut milk with 100ml of water and mix well. Cover and leave to simmer for 15 minutes, adding the chicken back to the pan for the final 5 minutes.

  4. Meanwhile, add the rice and turmeric to a pan of salted boiling water and cook according to pack instructions. Drain, if needed, and spoon into a ramekin.

  5. Season the curry to taste with the soy sauce, palm sugar and lime juice and remove from the heat. Turn out the rice in the centre of a plate and spoon the curry around the outside. Top with a scattering of coriander and serve with a wedge of lime.

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