Creamy Peanut Chicken


This Creamy Peanut Chicken recipe will delight your children (provided they're not allergic to peanuts, that is). Peanuts can be left out, and then the recipe is simply "Creamy Chicken".

1 tablespoon oil

1 tablespoon curry paste

500g chicken fillets, cut into small cubes

1 cup coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1/4 cup crunchy peanut butter

lemon wedges


Heat oil in a wok or frying pan. Add curry paste and fry for a minute.

Stir in the chicken and fry for 4 to 5 minutes or until golden brown.

Add all remaining ingredients except lemon wedges and bring to the boil.

Lower the heat and simmer, uncovered, for 10-12 minutes or until sauce has thickened.

Serve with steamed long-grain rice and lemon wedges.


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