Follow these steps for perfect results
Butter
melted
Peanut Oil
Chicken Breasts
cubed
Coconut Milk
Curry Powder
Thai Seasoning Mix
Peanut Butter
Red Bell Pepper
sliced
Peanuts
chopped
Heat butter or peanut oil in a pan over medium-high heat.
Add cubed chicken breasts to the pan and fry until cooked through.
If the chicken breasts were not pre-cubed, cube them now.
Return the cubed chicken to the pan to coat it with the oil.
Add sliced red bell pepper to the pan.
Cook the peppers until they are tender-firm.
Remove the chicken and peppers from the pan and set aside.
In the same pan, whisk together coconut milk, curry powder, Thai seasoning mix, and peanut butter.
Simmer the mixture for 3-4 minutes, stirring occasionally.
Add the cooked chicken and peppers back into the pan.
Add chopped peanuts to the pan.
Simmer for about 5 minutes, allowing the flavors to meld.
Serve the Thai chicken curry over rice.
Expert advice for the best results
Adjust the amount of curry powder and Thai seasoning to your taste.
Serve with a side of steamed vegetables for a complete meal.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl over rice, garnished with fresh cilantro and a lime wedge.
Serve over jasmine rice.
Garnish with chopped cilantro and lime wedges.
Pairs well with the spices and coconut milk.
Discover the story behind this recipe
Popular dish in Thai cuisine, often served at family gatherings.
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