Peanut Butter Chicken Curry
Ingredients
- 4 chicken breasts (≈800g raw), diced
- 6 garlic cloves (2 finely chopped, 4 left whole)
- 3 lemongrass stalks, bashed & roughly chopped
- 1 thumb-sized piece ginger, peeled & finely chopped (≈20g)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- Juice of 2 limes
- 2 red chillies (1 chopped, 1 sliced to serve – optional)
- 1 small onion, roughly chopped (≈100g)
- 2 tbsp vegetable oil (30ml)
- 4 tbsp smooth peanut butter (≈60g)
- 4 tbsp kecap manis (or 3 tbsp soy sauce + 1 tbsp light brown sugar)
- 400ml tin light coconut milk
- To serve: sliced spring onions, fresh coriander, roasted peanuts (optional)
How to preprare
- In a bowl, mix chicken with chopped garlic, one-third of the lemongrass, half the ginger, spices, and lime juice. Marinate for at least 30 minutes or overnight.
- Blitz remaining garlic, lemongrass, ginger, chilli, onion, and a splash of water into a paste.
- Heat oil in a large pan. Brown chicken, remove and set aside.
- Sauté paste for 8–10 minutes until fragrant and starting to separate.
- Stir in peanut butter and kecap manis. When thickened, add coconut milk plus ½ tin water. Simmer gently.
- Return chicken with juices, simmer for 20 minutes until cooked through.
- Stir in remaining lime juice. Rest for 5–10 minutes before serving.
- Garnish with sliced chilli, spring onions, coriander, and roasted peanuts if desired.
Note
Use half peanut butter and thicken with a spoon of light Greek yoghurt for a lighter, protein-rich version.
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