Thai Red Curry with Chicken and Peanuts

Curries are one of my favorite things to make. Besides being fairly easy to prep and cook, the results are often outstanding! This curry combines thinly sliced chicken, butternut squash and peanuts in a red curry sauce. You can’t really get much better than that! The best thing about this recipe is the layering of the flavors that come from the coconut milk, peanuts and red curry paste. When I’m in a pinch I buy a pre-made red curry paste from a local Thai market but when I’m in no hurry I just make it from scratch. The sauce is rich but refreshing at the same time–perfect for a cooler summer night’s dinner. I served the curry with rice and garnished each plate with green onions, fresh mint and plenty of peanuts and lime juice.


Thai Red Curry with Chicken and Peanuts
(Makes 3 servings)
Printable Version

Ingredients:

• 3 chicken breasts, very thinly sliced
• 1 can (14.5 oz) coconut milk with cream
• 2 tbsp hot chili oil
• 3 cloves garlic, minced
• 2 inch knob ginger, minced
• 1 small butternut squash (about 2 cups), peeled and diced
• 3 tbsp  (about 4 oz.), Red curry paste
• 1 tbsp tamarind concentrate or 1/4 cup lime juice
• 1/2 tsp turmeric
• 2 tbsp fish sauce, or to taste
• 2 tbsp palm sugar or brown sugar, or to taste
• 1 red bell pepper, sliced
• 8 oz. white mushrooms, washed and sliced
• 1/3 cup peanut butter
• 3-4 cups chicken stock (depending on desired thickness)
• 1/4 cup peanuts, toasted and chopped
• handful cilantro, chopped
• handful mint, chopped
• 1 lime, juice
• 2 green onions, sliced
• 1 red chili, sliced,
• 1 cup white or jasmine rice
• 2 cups water

Directions:

1. In a saucepan, heat the chili oil and add the garlic and ginger. Stir in red curry paste and the cream from the top of the coconut milk can. Turn to medium high and cook until fragrant, about a minute.
2. Add the chicken stock, butternut squash, sliced red pepper, peanut butter, coconut milk, tamarind or lime juice, fish sauce, sugar and turmeric.
3. Bring to a boil and reduce the heat and let simmer, covered, for 15-20 minutes or until the butternut squash is fork tender.
4. During the last 10 minutes of cooking, stir in the sliced chicken and turn down the heat to low. Cook uncovered to thicken the sauce, stirring occasionally.
5. Meanwhile cook the rice as directed on the package.
6. During the last 5 minutes of cooking, stir in the mushrooms.
7. Taste and adjust, adding more peanut butter, fish sauce or palm sugar as desired.
8. Remove from heat once the chicken is cooked through and all the vegetables are tender.
9. Serve with rice and garnish with peanuts, cilantro, mint, red chilies, green onions and lime juice.