Thick Thai Chicken Curry with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 ml coconut milk
- 3 tablespoon curry paste (Thai curry paste), red
- 3 tablespoon fish sauce (Thai fish sauce)
- 2 tablespoon palm sugar (alternatively white sugar)
- 2 sticks lemongrass
- 500 g chicken breast fillet (s), cut into wafer-thin slices
- 75 g peanuts
- 2 chilli pepper (s), red, sliced diagonally
- 5 kaffir lime leaves
- 1 cup basil (Thai basil, Horapha)
Print Recipe
Pin Recipe Instructions
- Heat a large pan and cook half of the coconut milk in it, stirring, until it flocculates a little and reduces the amount. Add the curry paste, stir and cook. Knock the lemongrass flat with a hammer and add to the coconut milk curry sauce together with the fish sauce and palm sugar. Add the rest of the coconut milk and bring to the boil again.
- Roll up the kaffir lime leaves and cut into thin strips. Remove the salt from the peanuts (if you bought salted ones) in a sieve under running water, then crush them roughly in a mortar.
- Add the meat, peanuts and kaffir lime leaves to the sauce and cook in the sauce for about 10 minutes, stirring every now and then. Add the chili peppers and the Thai basil, stir and serve hot.
- Steamed rice is enough.
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