Ingredients
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1 1/2 - 2
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2
-
-
1
-
2
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1
-
1/3
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1
-
1
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1/2
-
-
-
-
-
Directions
Thai Peanut Chicken, By Mark Bittman For the curry powder, it should be a mild, fragrant one versus one that’s hot; for example, recipe #503859 Serve with jasmine rice and nam pla , This was really good I love curries and this was no exception I followed the directions as indicated but halved the recipe for 2 of us Next time I will add a little more curry because we really like it! It didn’t thicken as much as I would have liked but that may have been because used a low-fat coconut milk Thanks for sharing this nice keeper, Debbie Made for ZWT9
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Steps
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1
Done
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Put Chicken, Garlic, Ginger and Curry Powder in a Large Bowl and Toss Well to Coat. Marinate While You Prepare Everything Else. |
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2
Done
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Put Oil in a Large, Nonstick Skillet/Wok; Turn Heat to Medium. Add Onion and Cook, Stirring Occasionally, Until Soft and Translucent, About 5 Minutes. Raise Heat to Medium-High and Add Chicken. Cook, Stirring Occasionally Until the Chicken Loses Its Raw Look and Begins to Brown, About 5 Minutes. (additional Cooking Is Coming When Its in the Sauce.). |
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3
Done
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Stir in Peanuts, Sugar, Nam Pla and Coconut Milk. Cook, Stirring Occasionally, Until the Sauce Is Thickened and Chicken Is Tender, 5 - 10 Minutes. Serve Immediately. |
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4
Done
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Note: You Can Also Use 1/2 Head of Broccoli and 6 Scallions (2-Inch Lengths) in This Also. Just Parboil Them First For About 3 Minutes or Until Barely Tender Before Adding to Pan Along With Chicken. Obviously, You'd Drain the Vegetables First. You'd Also Need to Increase the Coconut Milk to 3/4 Cup Total. |
