Thai Curry with Chicken and Peanuts | Recipe
Thai Curry with Chicken and Peanuts | Recipe
Cooking Time:
45 min
Difficulty:
Easy
Servings
-
8 pinches
-
800 gchicken breast
-
200 gbean sprouts
-
salt
-
120 groasted, salted peanuts
-
4 tbspsoy sauce
-
4× 400 ml tinscoconut milk
-
2 tbspred curry paste
-
2 tbspcornflour
-
250 gsugar snap peas
-
2limes
-
2red chillies
-
8 tbsprapeseed oil
-
6spring onions
-
250 gmushrooms
-
1 bunchcoriander
-
1broccoli
-
4red peppers
-
4carrots
-
1piece ginger (approx. 4 cm)
-
2shallots
1
Wash the chicken breasts, pat dry and cut into 2 cm cubes. Marinate in 2 tbsp of rapeseed oil and 4 pinches of Thai Allrounder for 15 minutes.
2
Peel the shallots, ginger and carrots. Finely slice the shallots, finely chop the ginger, cut the carrots lengthways and slice into thin strips.
3
Wash and halve the red peppers, removing the seeds and white membranes with a knife. Then slice into thin strips. Wash the broccoli and cut into florets. Wash and pat dry the coriander, removing the stalks. Clean the mushrooms, remove the stalks and cut in half.
4
Wash and clean the spring onion, and slice into thin rings with the chillies. Wash the bean sprouts in a colander. Juice the limes and set the juice to one side. Wash the sugar snap peas in a colander under running water.
5
Dust the marinated chicken with cornflour. Heat 2 tbsp of oil in a wok over a high heat and cook the chicken breasts through for 5 minutes while stirring. Remove from the wok and set aside. Heat another 2 tbsp of oil and fry the broccoli, mushrooms and sugar snap peas separately for 4 minutes each, then remove from the wok.
6
Heat another 2 tbsp of oil and sauté the shallots for 2 minutes over a medium heat. Add the ginger, carrots, chilli and red peppers and cook for 3 minutes. Add the curry paste and cook briefly before adding the coconut milk. Then add the soy sauce and allow to simmer for around 5 minutes.
7
Finally, return the chicken breast and vegetables to the wok and season with 4 pinches of Thai Allrounder, the lime juice and 6 pinches of salt. Garnish with the bean sprouts, spring onions, coriander and peanuts.
Nutritional information: (Per serving)
Calories
503 kcal
Carbohydrates
21 g
Protein
37 g
Fat
30 g
Method
1
Wash the chicken breasts, pat dry and cut into 2 cm cubes. Marinate in 2 tbsp of rapeseed oil and 4 pinches of Thai Allrounder for 15 minutes.
2
Peel the shallots, ginger and carrots. Finely slice the shallots, finely chop the ginger, cut the carrots lengthways and slice into thin strips.
3
Wash and halve the red peppers, removing the seeds and white membranes with a knife. Then slice into thin strips. Wash the broccoli and cut into florets. Wash and pat dry the coriander, removing the stalks. Clean the mushrooms, remove the stalks and cut in half.
4
Wash and clean the spring onion, and slice into thin rings with the chillies. Wash the bean sprouts in a colander. Juice the limes and set the juice to one side. Wash the sugar snap peas in a colander under running water.
5
Dust the marinated chicken with cornflour. Heat 2 tbsp of oil in a wok over a high heat and cook the chicken breasts through for 5 minutes while stirring. Remove from the wok and set aside. Heat another 2 tbsp of oil and fry the broccoli, mushrooms and sugar snap peas separately for 4 minutes each, then remove from the wok.
6
Heat another 2 tbsp of oil and sauté the shallots for 2 minutes over a medium heat. Add the ginger, carrots, chilli and red peppers and cook for 3 minutes. Add the curry paste and cook briefly before adding the coconut milk. Then add the soy sauce and allow to simmer for around 5 minutes.
7
Finally, return the chicken breast and vegetables to the wok and season with 4 pinches of Thai Allrounder, the lime juice and 6 pinches of salt. Garnish with the bean sprouts, spring onions, coriander and peanuts.
Nutritional information: (Per serving)
Calories
503 kcal
Carbohydrates
21 g
Protein
37 g
Fat
30 g
WOK THAI CHICKEN CURRY
Curries are some of the most favourite dishes in Indian and Thai cooking. Packed with fresh ingredients and exotic aromas, this recipe is loved by everyone here at home too!
MORE CURRY RECIPESWhether it’s Indian or Thai curry, vegetable, tofu, meat or fish – it’s always a good time for curry! You can find more curry recipes in our world of recipes. Have you tried our Chicken Curry Seasoning or our Curry Madras spice mix yet?
Ingredients
Servings
-
8 pinches
-
800 gchicken breast
-
200 gbean sprouts
-
salt
-
120 groasted, salted peanuts
-
4 tbspsoy sauce
-
4× 400 ml tinscoconut milk
-
2 tbspred curry paste
-
2 tbspcornflour
-
250 gsugar snap peas
-
2limes
-
2red chillies
-
8 tbsprapeseed oil
-
6spring onions
-
250 gmushrooms
-
1 bunchcoriander
-
1broccoli
-
4red peppers
-
4carrots
-
1piece ginger (approx. 4 cm)
-
2shallots
