Peanut Chicken Curry

So the only Thai Restaurant in Gaborone was closed, due to an armed robbery a while back.  No one was hurt, but it did turn out to be a scary ordeal, as one of my colleagues had been a victim that unfortunate evening.  Apart from the "Son in laws eggs" on the menu, we really felt like Peanut Chicken Curry, and I stumbled upon this recipe in the food section on News24.com.

 

I figured this would be easy enough as you don't have to speak Thai, and all the ingredients are readily available even in Gaborone Botswana. 

 

Peanut Chicken Curry

Have some white wine while cooking

Ingredients

800 g skinless chicken breasts, de-boned

3 garlic cloves, thinly sliced

1.5 tsp crushed ginger

2 heaped tbsp smooth peanut butter

3 Tbs soy sauce

2 Tbs fish sauce

1 tsp brown sugar

1 tsp Thai red curry paste

1 tin coconut milk

1 tin chicken stock/water (using the same tin as the coconut milk)

 

Method

Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.  Briefly fry the garlic and ginger before adding back the chicken. Stir fry for a minute before adding the peanut butter, soy sauce, fish sauce,brown sugar and curry paste. Stir fry and allow the peanut butter to melt. Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.  Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.  If the sauce needs salt/sugar, add more brown sugar or soy sauce.  Serve with jasmine rice and sugar snap peas.

Dress it up with chillies and coriander

Reprinted with permission of Simply Delicious.
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