Ingredients
- 2 tablespoons vegetable oil
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and diced
- 4 tablespoons Thai yellow curry paste
- 400 ml coconut milk
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Roasted peanuts, for garnish
- 300 g jasmine rice
Instructions
- Rinse the jasmine rice in cold water until the water runs clear. Drain the rice.
- In a medium-sized pot, combine the rinsed rice and 600 ml of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for 10-12 minutes, or until all the water is absorbed. Remove from heat and let it rest, covered, for another 5 minutes. Fluff the rice with a fork before serving.
- Meanwhile, heat the vegetable oil in a large pan or wok over medium heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced onion, minced garlic, red bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Push the vegetables to one side of the pan and add the yellow curry paste to the cleared space. Cook for a minute, stirring constantly to release its flavours.
- Pour in the coconut milk, peanut butter, soy sauce, fish sauce, and brown sugar. Stir well to combine everything together.
- Return the cooked chicken to the pan and stir to coat it with the curry sauce. Let it simmer for 5-7 minutes to allow the flavours to meld together.
- Squeeze in the lime juice and stir to incorporate. Taste the curry and adjust the seasonings according to your preference.
- Serve the Thai chicken and peanut curry over the cooked jasmine rice. Garnish with fresh cilantro and roasted peanuts.
